This is a go-to. Saving you money, and BPA from canned beans. Here you go. You’re welcome.
Cooking Dried Beans in the Crockpot
- Dried Beans
- 4 Quart Crockpot
• Note: Do not cook Kidney beans (red beans) in your crockpot, as they have a toxin that is released during cooking, that is not safe for crockpot cooking. Use this technique for white or black beans only.
First you have to pre-soak the beans. Overnight is WAY too much planning for me, unless I am putting this in the crockpot first thing in the morning, so I usually do this:
1. Quick Soak:
Take a bag of dried beans and pour into a colander. Rinse and pick out any beans that are broken in half or shriveled or the skins that have come off the beans. Discard these gross ones.
Rinse the rest of the good beans and put in a pot, covering with water by about 2 inches.
Bring to a boil, and turn the heat off. Let soak for one hour. Drain.
After one hour, they are not cooked, but are ready for the crockpot (or any other method of cooking.
Spray a 4 quart crockpot with non-stick spray or oil mist.
Take the pre-soaked beans and dump in the pot.
Cover the beans with water- about 2 inches over the top of the beans.
Cook on low for 8 hours, until beans are bite-tender (use your tester: your teeth!)
Please attribute this recipe: Show it came from hardlyagoddess.com