How To Cook Beans in the Slow Cooker

Name: How To Cook Beans in the Slow Cooker
Ingredients: Any amount of dried beans (other than lentils; see How to Cook Lentils); 2 teaspoons salt per pound of beans, divided; Aromatics, like a bay leaf, peeled garlic, minced onion, or dried herbs (optional); Smoked meat, like ham hock or smoked turkey leg (optional)

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Author : Emma Christensen

alcohol free beans beans and lentils

Ingredients

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Any amount of dried beans (other than lentils; see How to Cook Lentils)2 teaspoons salt per pound of beans, dividedAromatics, like a bay leaf, peeled garlic, minced onion, or dried herbs (optional)Smoked meat, like ham hock or smoked turkey leg (optional)

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Instructions

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Step 1

Soak the beans overnight (optional): Rinse the beans under cool, running water and remove any shriveled or unappetizing-looking beans. Transfer them to a bowl and cover with several inches of clean water. Let sit overnight. Drain before cooking.→ Safety Note: If you are cooking kidney beans, boil them for 10 minutes before cooking. This neutralizes a toxin called phytohemagglutinin (say that 3 times fast) that can cause acute digestive distress.

Step 2

Transfer the beans to the slow cooker: If you haven't already done so, rinse and pick over the beans. Transfer the beans to a slow cooker.

Step 3

Add aromatics: Place the aromatics on top of the beans.

Step 4

Cover with water: Pour enough water over the beans to cover them by about 2 inches. Add 1 teaspoon of salt and stir to dissolve.

Step 5

Cook on low for 6 to 8 hours: Cover the pot and cook on low for 6 to 8 hours. If 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. Beans generally finish cooking in 6 to 8 hours. When the beans are soft but still a little more firm than you'd like, add the second teaspoon of salt and continue cooking until done.

Step 6

Cool and store: Cool the beans and then store them in the fridge for a week or in the freezer for up to 3 months.