Friday, April 26, 2013

Slow Cooker Beans: How to Cook Dried Beans in a Slow Cooker from Kalyn's Kitchen

Cooking dried beans in a slow cooker
Use your Crock-Pot to cook beans; then store in the freezer.  (Photo from Kalyn's Kitchen.)

(For Friday Favorites we spotlight past recipes that you may have missed, and this post from Kalyn's Kitchen can show you how to always have from-scratch cooked beans in the freezer to make bean soups, salads, or casseroles all year.)

Using the slow cooker to cook dried beans is one of those wonderful ideas I discovered through food blogging.  I experimented with soaked and unsoaked beans, and this post on How to Cook Dried Beans in a Crock-Pot Slow Cooker from Kalyn's Kitchen shares my results and step-by-step photos of everything you need to know to kick the canned bean habit!

I hope you enjoy trying this from-scratch slow cooker recipe!   Use this link to get the recipe for How to Cook Dried Beans in a Crock-Pot Slow Cooker from Kalyn's Kitchen

More Ideas with Slow Cooker Beans:
Refried Beans from 365 Days of Slow Cooking
Vegetarian Black-Eyed Peas from Budget Bytes
Honey Beans and Spinach from A Year of Slow Cooking
Boston Baked Beans from Andrea Meyers
Boston Baked Beans from Simply Recipes 

Submit Your Recipes: --If you're a food blogger with good from-scratch slow cooker recipes and drool-worthy photos, here's how to submit your site.

Rate the Recipes: --If you come back and leave a reaction (after you've tried a recipe), that feedback helps other readers to know which recipes they might like to try.  Thanks!


everydaymaven said...

Great post Kalyn!!! This is something I have been meaning to do. Thanks!

Kalyn said...

Thanks, glad you like it! I really do like the cooked-from-scratch beans much better than canned ones and it saves money too.

Silver said...

I cut ham in one inch chunks and then when almost done I bake corn bread in a cast iron skillet and fry sliced potatoes to a golden brown fried in real butter, No one leaves my table untill their tummys are full

Elizabeth said...

I too much prefer cooked-from-scratch beans over canned beans. Very very occasionally, we use canned beans and are always horrified by the liquid that they are in. We always rinse it away, making using canned beans even more costly.

I see that you do not add salt to your beans when you're cooking them. Nor do I. Or at least not until I want to arrest them from softening any more. Do the beans remain firm when cooked for such a lengthy period in the slow cooker?

Kalyn Denny said...

Elizabeth, the beans are still firm, even after this long.

Krithi Karthi said...

Kalyn, In India, we do not get canned beans (not yet I guess), we always pre-soak beans. The most commonly used ones were garbanzo and we pre-soak it about 6-8 hours (or overnight) and then pressure cook for use.
These days I measure dried beans (any and all variety) by 2/3 cups which would yield me cooked beans equal to 1 can. And after cooking I transfer to a ziploc and label it. So I don't reach out for can these days. Just my freezer where I have the beans I prepared at home without all the sodium and preservatives.

Kalyn Denny said...

Krithi, love knowing that 2/3 cup dried beans = a can of beans, since so many recipes come with cans. I don't cook my own beans 100% of the time, but I'm working on it!

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