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. 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.
- 1 cup dried pinto beans
- 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.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 41Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 5mgCarbohydrates 7gFiber 3gSugar 0gProtein 3g
Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information, including the exact ingredients you use, into the nutritional calculator your Dr. recommends.