Friday, April 26, 2013

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

Use your Crock-Pot to cook beans; then store in the freezer. This popular post from Kalyn's Kitchen compares soaked and unsoaked beans cook in the slow cooker and shares the results.

How to Cook Dried Beans in a Slow Cooker:  Kalyn's Kitchen tests whether soaking is necessary and shares the results.  [via Slow Cooker from Scratch]
 (Photo from Kalyn's Kitchen.)

(For Friday Favorites we spotlight past recipes that you may have missed, and this post on How to Cook Dried Beans in a Crock-Potfrom 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!

Get the complete recipe for How to Cook Dried Beans in a Crock-Pot Slow Cooker from Kalyn's Kitchen

How to Cook Dried Beans in a Slow Cooker from Kalyn's Kitchen [via Slow Cooker from Scratch]

More Ideas with Slow Cooker Beans:
Use the Recipes-by-Photo Index Page for Beans and Legumes to see all the slower cooker recipes using beans that have been featured on this site.


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

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

  3. 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

  4. 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?

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

  6. 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.

  7. 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!


Thanks for taking the time to comment on Slow Cooker from Scratch! I love hearing from fellow slow cooker fans, especially if you've tried or plan to try one of the recipes featured here.

I've recently changed my comment settings so people can comment without signing in, but you will need to check the box to show you're a live person, and comments on older posts won't show up until I publish them. Thanks for understanding!

And if you really like the recipe, Pins, Shares, Tweets, and Yums are always appreciated, either here or on the original post which has the recipe!

Blogging tips