Basic Beans from Dried - Crockpot

"From Fresh from the Vegetarian Slow Cooker, this recipe is a guideline to slow cook basic dried beans such as pintos, kidneys, white beans, and black eyed peas. If you wish to flavour the beans, add the onion, garlic, and bay leaves, else leave them as is; just cook them in water and you will have beans that are ready to use in any recipe calling for cooked beans. Cook time does not include the overnight soak."
 
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photo by mersaydees photo by mersaydees
photo by mersaydees
Ready In:
8hrs 10mins
Ingredients:
5
Yields:
5 cups
Serves:
6-8
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ingredients

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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

  1. 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!
     
  2. I will never buy canned beans again-this was so easy and delicious! I made it with chickpeas and will try it with other beans soon. I made this for Best of 2010 Cookbook Tag. Thanks for a new family favorite!
     
  3. I did this with pinto beans, and they turned out great! So easy to do while you're at work. I added the onions, and threw in a slice of bacon. Enjoyed with cornbread. Thanks for sharing! Made for PRMR tag.
     
  4. 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
     
  5. 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.
 
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