Here’s all you need to know about How to Cook Dried Beans in the Slow Cooker or Instant Pot! Use your Crock-Pot or Instant Pot to cook dried beans; then store them in the freezer to use in soup, stew, chili, or many other recipes with dried beans.Â
Click to see The BEST Slow Cooker or Instant Pot Refried Beans!
Click to see The BEST Instant Pot Recipes for Black Beans!
This post is a Public Service Announcement for anyone who still buys canned beans! Once you learn How to Cook Dried Beans in the Slow Cooker or Instant Pot you might never go back to buying canned beans again. Slow Cooker or Instant Pot beans are not only much less expensive, but cooked-from-scratch dried beans are so much tastier than the ones that come in a can. And cooking dried beans in a slow cooker or Instant Pot is so easy!
This post shares tips about How to Cook Dried Beans in a Slow Cooker from Kalyn’s Kitchen, including a comparison of cooking times for soaked or unsoaked beans. Or if you prefer using the Instant Pot, my friend Letty has you covered with a great post on How to Cook Pinto Beans in a Pressure Cooker/Instant Pot at Letty’s Kitchen. Choose your method and start today to break the canned beans habit!
Read all about How to Cook Dried Beans in a Slow Cooker at Kalyn’s Kitchen.
Read all about How to Cook Pinto Beans in a Pressure Cooker/Instant Pot at Letty’s Kitchen.
Still Hungry?
Use the index for Beans and Legumes Recipes to see all the slow cooker or Instant Pot recipes using beans and legumes that have been featured on this site.
everydaymaven says
April 18, 2012 at 2:09 pmGreat post Kalyn!!! This is something I have been meaning to do. Thanks!
Kalyn says
April 18, 2012 at 2:11 pmThanks, glad you like it! I really do like the cooked-from-scratch beans much better than canned ones and it saves money too.
Silver says
February 17, 2013 at 2:00 pmI 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 says
April 29, 2013 at 1:46 pmI 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 says
April 29, 2013 at 2:36 pmElizabeth, the beans are still firm, even after this long.
Krithi Karthi says
April 26, 2014 at 4:35 amKalyn, 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 says
April 26, 2014 at 1:20 pmKrithi, 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!