Make Beans In A Slow Cooker Instead Of Boiling Them

Make Beans in a Slow Cooker Instead of Boiling Them

Beans are an inexpensive ingredient, but often need soaking and boiling. Throw them in the slow cooker in the morning and by the time you get home they will be ready to eat.

Photo by Liz

We've covered how to quick soak beans to shorten cooking time but you can put them in the slow cooker in the morning and have beans ready by the time you get home. Soaking the beans the night before reduces gas, but it's optional for most beans.

This is my primary way of cooking beans in the summer so I don't have to use a stove. In the winter, I use a pressure cooker. Either method isn't much harder than opening up a can of beans, but is much cheaper.

Check out the link for the cooking details.

How To Cook Beans in the Slow Cooker — Cooking Lessons from The Kitchn [The Kitchn]


    Soak overnight and then use the pressure cooker. Its the quickest, simplest and cheapest method.

    Not discarding water from beans that have bean soaking can make one very sick. Learnt that the hard way when hiking. Soaked kidney beans all day and didn't want to waste the water in a dry environment.

    Um, you might want to be careful with this. According to Wikipedia:

    Kidney beans are more toxic than most other bean varieties if not pre-soaked and subsequently heated to the boiling point for at least 10 minutes. The U.S Food and Drug Administration recommends boiling for 30 minutes to ensure they reach a sufficient temperature long enough to completely destroy the toxin. However, cooking at the lower temperature of 80 °C (176 °F), such as in a slow cooker, can increase this danger and raise the toxin level up to fivefold.

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