Slow Cooker Dried Beans

Lately I've switched over from canned beans to dried beans, and I've been loving the swap. Not only are dried beans 3.5 times cheaper, but I honestly prefer the taste and texture of dried beans. They feel creamier and with a stronger bean taste instead of the kinda bland stuff from the can. Nothing against canned beans; those are tasty, cheap, and easy too! The problem with dried beans is that they can take a while to took. Instead of simmering them for hours, I simply give them an overnight soak in the fridge, and cook in the slow cooker all day. They take a lot of time, but there's only about 5 minutes of actual work to do. I just use salt in my beans, but feel free to add whatever other spices you like

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To soak the beans overnight - wash your bag of beans in a strainer under water. Add to a large bowl with 5 cups (1,200 g) water and 1 tbsp (18 g) salt. Stir, cover, and refrigerate overnight (at least 8 hours)

Step 2

In the morning, discard the water, and add the beans to the pot of a slow cooker

Step 3

Pour in your water to just fully submerge the beans. Cover, and cook for 8 hours on low. You can add an additional hour on high (uncovered) if you want to cook off more liquid

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