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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.
A slow cooker filled with Slow Cooker Beans
Prep time: 5 minutes + 6 hours soaking
Cook time: 4 to 6 hours
Makes: 6 cups
Nutrition Facts: View label

Ingredients

2 cups dried beans (see Notes for red kidney beans) 
4 to 6 cups water, plus more for cooking

Directions

  1. Wash hands with soap and water.
  2. Rinse dried beans of your choice in a colander under running water. Remove any rocks or leaves.
  3. In a large bowl or pot, cover beans with 4 to 6 cups water. Soak in the refrigerator for at least 6 hours.
  4. 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 2/3 full.
  5. 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.
  6. 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. 
  • 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 3/4 cup beans.

Comments

What a simple and easy way to make slow cooker beans! I used this method to make cooked garbanzo means, my favorite. They turned out tender and delicious. I'm going to use them to make a chickpea salad mix for sandwiches or salad and roast some up to top on a grain bowl. I sure love new ways to make healthy slow cooker beans :).

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