Basic Beans from Dried - Crockpot
photo by mersaydees
- Ready In:
- 8hrs 10mins
- Ingredients:
- 5
- Yields:
-
5-6 cups
- Serves:
- 6-8
ingredients
- 1 lb dried beans, picked over and rinsed
- 1 large onion, quartered (optional)
- 3 garlic cloves, crushed (optional)
- 2 bay leaves (optional)
- water
directions
- Soak the beans in enough water to cover, plus an inch or two for 8 hours or overnight.
- Drain the beans and place them in a 5 1/2 to 6 quart slow cooker/crock pot. Add the onion, garlic, and bay leaves, if using, and enough water to cover, 6 to 8 cups. Cover and cook on high for 8 to 12 hours, or longer, depending on the type of bean.
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Reviews
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I've been using this recipe for over 4 years now and it's wonderful. My husband has been a heart patient for that long now and as he can literally eat beans every day I needed to change my old cooking habits with included an entire pound of bacon in each pot of beans. I include two additions to this basic recipe; 1 teaspoon of crushed red pepper flakes and a heaping tablespoon of ground cumin. When you remove fat from a recipe you need to seriously increase the spices to compensate. We now prefer this recipe over the old one with bacon. I soak the beans in the crockpot over night then drain, rinse and add the ingredients in the morning. I cook them on high and let them cook down until thick and creamy. I do add a couple of teaspoons of salt after they have finished cooking. Enjoy!
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Just to let you know... you can save even more time with this method by NOT soaking the beans! I never soak my beans before cooking them in the crockpot and they turn out perfect every time! I have done this with all kinds of beans, chickpeas, black-eyed peas, kidneys, pintos, and that 15-bean soup mix from the store.. Just rinse and sort your beans, thrown them in the crockpot, cover with water and cook! Check them every once in a while to make sure the liquid is covering them and that's it! :D
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HOW EASY WAS THAT!!! So I have had these beans in the pantry so long that I am embarrassed to share it with you all. But that being said, I am SO glad I tried this recipe. So easy and so tasty. Here's how I made mine: 1/2 lb black beans, 1 tsp seasoning salt, 1 tsp cumin, 1 bay leaf, 1 tsp veggie broth granules, 1/4 green pepper, 1 tsp minced garlic, 1/2 onion. The resulting flavor was perfect. I cooked mine on high for 7 hours and they were slightly overdone (hence no photo taken) but that was simply my fault for not checking them an hour sooner. I will absolutely use this recipe again and I will use my overcooked black beans for a yummy dip this July 4th!!! Thanks so much for sharing.
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RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.