Making beans in the slow cooker is super simple. I usually go ahead and make a pound of dried beans and freeze the extra for recipes later in the month. But sometimes I don’t want to fool with all that. All I really want is about 2 1/2 to 3 cups cooked beans for what I want to make that night.
This is just one more reason to have a 1 1/2 quart slow cooker. If I haven’t already talked you into getting one, I’m going to try even harder this month! In the morning I throw in a cup of dried beans and 3 cups water and when I come back home my beans are ready to be used. No cans, no bpa, no soaking and they are cheap enough that you won’t bat your eyes at paying the extra money to get organic ones.
- 1 cup dried beans: pinto, white, garbanzos, etc. (You can use kidney beans but boil them for a full 10 minutes on the stove before adding to the slow cooker. This is because kidney beans contain a toxic agent, Phytohaemagglutnin also known as Kidney Bean Lectin.)
- 3 cups water