Slow Cooker Dried Beans

Ingredients
Any amount of dried beans (Other than lentils)
2 teaspoon salt per pound of beans, divided
Aromatics, like fresh herbs, a bay leaf, peeled garlic, or minced onion.  Herb options to try: 4-5 long stems of sage, winter savory, thyme, rosemary

Equipment
3 1/2-quart or smaller slow cooker, for 1 pound of beans or less
OR
5-quart or larger slow cooker for 2 pounds of beans or more

Instructions

  1. Soak the beans overnight: Rinse the beans under cool, running water and remove any shriveled/ broken beans. Prepare soaking water in your crock pot (1 teaspoon salt dissolved in water, filling half way of crockpot) Add rinsed beans & soak overnight.

Kidneys: boil them for 10 minutes before cooking. This neutralizes a toxin called phytohemagglutinin (say that 3 times fast) that can cause acute digestive distress.

Garbanzos   Take very long time to cook!  Modify by soaking 2 nights.  Cook on high for 2.5 – 3 hrs.  Then low for another couple hours.

  1. Drain water and beans through colander. Transfer beans back into crockpot.  Fill pot with water till 2 inches over bean level, leaving about 2 inches space between water and lid.
  2. Add aromatics: Place the aromatics on top.
  3. Cook on low for 6 to 8 hours: If you this is your first time cooking beans or you’re cooking an unfamiliar kind of bean, begin checking the beans after 5 hours and then every 30 minutes until they are cooked to your liking. Doneness test = Sample 8 or so beans to make sure all are cooked through.
  4. Drain beans through colander. Portion into serving sizes.  Store in the fridge for a week or in the freezer for up to 3 months.
This entry was posted in Diet & Climate and tagged . Bookmark the permalink.