Making beans in the slow cooker is super simple. I usually go ahead and make a pound of dried beans and freeze the extra for recipes later in the month. But sometimes I don’t want to fool with all that. All I really want is about 2 1/2 to 3 cups cooked beans for what I want to make that night.
This is just one more reason to have a 1 1/2 quart slow cooker. If I haven’t already talked you into getting one, I’m going to try even harder this month! In the morning I throw in a cup of dried beans and 3 cups water and when I come back home my beans are ready to be used. No cans, no bpa, no soaking and they are cheap enough that you won’t bat your eyes at paying the extra money to get organic ones.
If your beans are really old (like over a year – I always find some in the back of my pantry from who knows when) you may need to soak them, cook on high, or just cook all night and then all day on low. It’s really about what works into your schedule best. You can add spices or herbs if you want. But I like to keep mine plain when I am going to use them in another recipe.
Beyond Easy Slow Cooker Beans: 1 1/2 Quart Version (Gluten-free Recipe)
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
Prep time: 5 minutes
Cooking Time: 8 to 10 hours
- 1 cup dried beans: pinto, white, garbanzos, etc.
(You can use kidney beans but boil them for a full 10 minutes on the stove before adding to the slow cooker. This is because kidney beans contain a toxic agent, Phytohaemagglutnin also known as Kidney Bean Lectin.)
- 3 cups water
In the morning: Add beans and water to slow cooker. Cook on low all day.
When you come home your beans will be ready for you to use in another recipe. You may have extra water in the beans, simply drain them in a colander if you don’t want to use the broth.