You don’t need a slow cooker to slow cook beans. Basically a large pot will do, although you wouldn’t want to leave it on all day if you’re going to be away. Once you’ve tasted beans cooked the slow way, you may never buy canned beans again!
These instructions are for cooking dried beans either 1) in a slow cooker, or 2) on the stovetop. They work for any type of dried beans, but not for lentils or split peas, which cook much more quickly.
Prep Time | 5 minutes |
Cook Time | 2 to 8 hours |
Servings |
cups
|
- 1 pound dried beans
- water (for soaking and cooking)
- 1/2 onion
- 1 teaspoon extra virgin olive oil
- 1 pinch red pepper flakes
- 2 bay leaves
- 2 teaspoons salt
Ingredients
Optional:
Later:
|
|
- Sort beans, removing any pebbles, shriveled-up beans, or other foreign objects. Place in a pot and add about 10 cups water. Allow beans to sit out overnight and until ready to cook (but not longer than 24 hours).
- Drain and rinse beans. Place in a slow cooker. Add 5-1/2 cups water (or 6 cups if you want more juice).
- If desired, cut onion into large chunks and add to beans, along with oil (to prevent foaming), red pepper flakes, and bay leaves. DO NOT add salt yet.
- Cook on high about 4 hours, or until beans are soft. (Alternatively, cook on low 6 to 7 hours.)
- Once beans are soft, add salt. NOTE: Beans will not soften if salt is added too early.
- Cook on low another 45 minutes or longer. If needed, add extra water to keep beans covered in liquid. Remove bay leaves before serving.
- Drain and rinse beans. Place in a large saucepan (at least 4-quarts) or soup pot. Add 5-1/2 cups water (or 6 cups if you want more juice). Bring to a boil over medium-high heat, then lower to keep at a gentle boil about 10 minutes (uncovered).
- If desired, cut onion into large chunks and add to beans, along with oil (to prevent foaming), red pepper flakes, and bay leaves. DO NOT add salt yet.
- Turn heat to low and keep at a very gentle simmer. Place a lid on the saucepan, leaving it slightly ajar to prevent the liquids from boiling over. Continue cooking until beans are soft, about 1 hour.
- Once the beans are soft, add salt. NOTE: Beans will not soften if salt is added too early.
- Cover and continue cooking 45 minutes or longer -- up to 4 hours total time. If needed, add extra water to keep beans covered in liquid. Remove bay leaves before serving.
You can also use the quick-soak method for dried beans (instead of the overnight method mentioned in the recipe). Here's how:
Place beans in a large saucepan, and add about 4 cups of water for every 1 cup of beans. Bring water to a full boil and cook uncovered 2 to 3 minutes. Remove from heat, cover with the lid, and let stand 1 to 4 hours.