Slow Cooker Beans
Making beans in the slow cooker is easy and can save you money. Season them the way you like and make enough to freeze for more easy meals.
Prep time: 5 minutes + 6 hours soaking
Cook time: 4 to 6 hours
Makes: 6 cups
Ingredients
2 cups dried beans (any type; see Notes for red kidney beans)
4 to 6 cups water, plus more for cooking
Directions
- Wash hands with soap and water.
- Rinse dried beans of your choice in a colander under running water. Remove any rocks or leaves.
- In a large bowl or pot, cover beans with 4 to 6 cups water. Soak in the refrigerator for at least 6 hours.
- Drain and rinse beans, then pour into a slow cooker. Add enough water or broth to cover them plus 2 inches. Avoid filling the slow cooker more than ⅔ full.
- Cover and cook until the beans are soft and tender, about 4 hours on HIGH or 6 hours on LOW. Add to any recipe or meal.
- Refrigerate leftovers in within 2 hours.
Notes:
- Red kidney beans should be boiled on the stovetop for at least 10 minutes before adding to the slow cooker. This step assures that kidney beans are fully cooked. Undercooked red kidney beans contain a high concentration of a compound that can cause sickness. Other types of dried beans contain the compound but in lower concentrations.
- Add seasonings of your choice, before or after slow cooking.
- Cooked beans freeze well. Measure recipe-sized amounts into labeled freezer containers to store for up to 6 months.
- Substitute cooked beans for canned beans. A 15-ounce can holds about 1 ¾ cup beans.
Want to learn more about this topic? Explore more resources from OSU Extension:
Recipes