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[Updated 9/10/2010:] Warning: kidney beans have a natural toxin in them that is only destroyed by heating them to boiling temperatures (212F, 100C) for ten minutes. I've updated this technique to boil any beans for 10 minutes before putting them in the slow cooker; make sure you don't skip this new step, particularly with red or white kidney beans. More details available here:Slow Cookers and Red Kidney Bean Poisoning.
*Beans, beans, the magic fruit. The more you eat, the more you...yes, I'm really an 8 year old, why do you ask?
With this recipe, you can have beans that are cheaper and taste much better than canned beans. And, it's remarkably easy. It will take you less time to have the beans going than it will for you to read this blog post.** The recipe freezes well, so you can make a big batch and always have homemade beans ready for you.
**OK, I admit it. I tend to ramble. If I was more succinct, you'd be making beans by now.
📖 Recipe Card
Slow Cooker Dried Beans
- Total Time: 8 hours 25 minutes
- Yield: 6 cups of beans 1x
Description
The basic technique for a simple pot of beans in the slow cooker - cheaper and much better tasting than canned, and they freeze well.
Ingredients
- 1 pound dried beans (black, pinto, kidney, or great northern), sorted and rinsed
- 1 onion, peeled and halved
- 2 cloves garlic, peeled and crushed
- 1 bay leaf
- 2 tablespoons lard (optional)
- 8 cups water
- Salt to taste
Instructions
- Sort the beans: Pour the beans onto the far side of a sheet pan, then rake them toward you a few at a time, picking out stones, twigs, or anything that looks wrong. Pour the beans into a colander, and rinse with cold water.
- Boil the beans: Put the beans in a pot, cover with 2 inches of water, and bring to a boil. Boil for 10 minutes, then drain. Don't skip this step - it destroys a natural toxin in kidney beans.
- Slow cook: Put the drained beans in the slow cooker with the 8 cups of water and the onion, garlic, bay leaf and lard. Cook on low for 8 hours.
- Season: Remove the onion and bay leaf, and season the beans with salt to taste.
Equipment
Buy Now → Notes
Equipment: A 6 quart or larger slow cooker.
Red and white kidney beans contain a natural toxin that's only destroyed by boiling (212°F) for 10 minutes, so always do the boil in step 2. More details: Slow Cookers and Red Kidney Bean Poisoning.
Double batch: Use 2 pounds of beans and 12 cups of water, with the rest of the ingredients the same. This just fits in a 6 ½ quart slow cooker. Check the water after about 6 hours, and stir to make sure everything is submerged.
This works with navy beans, pink beans, and just about any bean of this size - but not with larger beans like limas.
Vegetarian: Skip the lard.
Pork: Replace the lard with a couple of slices of cooked bacon, a smoked ham hock, or a ham bone.
Mexican beans: Add a dried ancho chile, and replace the bay leaf with a couple of sprigs of cilantro, epazote, or dried avocado leaves.
Italian beans: Use great northern beans, and add a 2 inch sprig of fresh rosemary.
Many people say adding salt early makes beans tough. I'm not sure that's true, but I add the salt after cooking just in case.
These beans freeze really well. I freeze them in 3 quart containers; they make a great substitute for 2 cans of beans in recipes.
Ham and beans: Replace the lard with a ham steak. When the beans are done, dice the ham and stir it back in.
Beans and greens: After cooking, stir in a couple of large handfuls of chopped greens. Tender greens like spinach or chard are ready right away; give kale or collards another half hour. With great northern beans and the Italian flavors, you have Tuscan white beans.
- Prep Time: 10 minutes
- Cook Time: 8 hours 15 minutes
Related Posts:
Slow Cooker Caribbean Black Beans
Slow Cooker Red Beans and Rice
Slow Cooker White Beans with Greens and Sausage
Inspired by:
Robb Walsh - Legends of Texas Barbecue cookbook
Rick Bayless - Mexican Everyday
CG says
Another tip.... When the beans have boiled for ten minutes throw in a handful of baking soda .. They will foam up and it will be green. Then stir, stir, stir until the green foam goes
away. and rinse. This will take away some "fruity tooty-ness" 😉
MikeV @ DadCooksDinner says
@boodely:I've had mixed results. Nowadays I brine my beans then rinse them...https://www.dadcooksdinner.com/instant-pot-pinto-beans/
boodely says
According to Mark Bittman in How to Cook Everything, the only difference between salted and unsalted beans is the saltiness 🙂
Thanks for all the great recipes and tips!