Skip to main content

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.
Crock Pot with cooked red kidney 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 (any type; 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 ⅔ 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. 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.

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 :).

You might also like...

Recipes A to Z (without photos)

Black-Eyed Peas and Greens
Bowl of Black-Eyed Peas and Greens.

Black-Eyed Peas and Greens

Comforting and filling, this recipe is easy to make for New Year’s luck any time of the year.
Prepare:
15 minutes + 6 hours to soak
Cook:
1 hour 10 minutes
Makes:
5 cups
Savory Yogurt Spread
Yogurt dip served in a veggie wrap and sliced vegetables.

Savory Yogurt Spread

A thick and creamy herbed yogurt spread that is great on wraps or for dipping veggies and pita.
Prepare:
5 minutes
Makes:
½ cup
Spring Fling Vegetable Chowder
Bowl of soup with asparagus and potatoes topped with cheddar cheese.

Spring Fling Vegetable Chowder

A delicious chowder packed with spring vegetables, hearty potatoes and topped with tangy cheddar cheese.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 cups
Chicken Cabbage Stir-Fry
Green cabbage with strips of chicken on a plate.

Chicken Cabbage Stir-Fry

Quick dinner idea combining crisp-tender veggies with ginger, garlic and soy sauce. You can switch the veggies and proteins to fit what you have on hand.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
6 Cups
Stovetop Tuna Casserole
Bowl of egg noodles with peas and tuna mixed in.

Stovetop Tuna Casserole

Tender egg noodles with a creamy sauce, bright peas, and tasty tuna.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
7 Cups
Chicken and Pear Salad
Bowl of pear salad with a creamy dressing and raisins.

Chicken and Pear Salad

A creamy, crunchy, sweet and savory salad that is quick and easy to make.
Prepare:
15 minutes
Makes:
2 ½ Cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.