Recipe by Katzen
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.
Top Review by goldbows
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!
- 453.59 g dried beans, picked over and rinsed
- 1 large onion, quartered (optional)
- 3 garlic cloves, crushed (optional)
- 2 bay leaves (optional)
Directions See How It's Made
- 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.