Mmmmmm beans… so good and so cheap. Being one who doesn’t eat meat, beans are part of my daily diet offering high amounts of protein and fiber. I usually buy canned beans because, well, they’re easy. But now that I have been reunited with my slow cooker and it’s not 100 degrees in my apartment, I’ve been putting it to good use cooking up dried beans.
It’s definitely a more cost effective way to cook beans as you get waaaaaaay more beans for your buck. You also get to control how they’re flavored, which is my favorite part. A 15oz can (a little under 2 cups) of organic black beans at my local store costs $1.33, while a 16oz bag of dried black beans is $2.19 and yields 5 to 6 cups of cooked black beans. So you know, it’s definitely a better deal. And if my mom taught me one thing in life, it’s to always find a good deal. Okay, she’s taught me many things, but finding a good deal is important!
So far, I’ve cooked pinto and black beans in the slow cooker using the no-soak method. This really just includes rinsing, sifting, and tossing the broken and shriveled beans. Some beans do require boiling before being cooked in the slow cooker- do your research first! Kidney beans, for example, have a natural toxin that needs to be killed off and require a certain amount of boiling before going in the slow cooker. Black and pinto do not require boiling.
Slow Cooker Black Beans
- 2 cups of dried, rinsed black beans
- 2 cups of vegetable stock
- Enough water to cover the beans with at least 2 inches water
Seasonings – use whatever you have on hand for added flavor – onions, garlic, celery, carrots, bay leaves
- 1 tsp garlic salt
- 1/2 tsp cayenne
- 1/2 tsp peppercorns
- 2 carrots, peeled and cut in half
Rinse and remove broken or shriveled beans. Place in the slow cooker with vegetable stock, water, and seasonings. Cook on low for 8 to 10 hours or high 5 to 6 hours until the beans are cooked through and tender or soft. I usually split the cooking levels- 4 hours on low and 2 to 3ish hours on high. That’s it really. Fully cooked beans and a delicious stock are born.
Fry a couple of tortillas for bean tacos immediately. So, so, good. Once the beans are completely cooled, they can be refrigerated for several days or frozen for several months. I like freezing mine- especially the stock- and plopping em in a pot for soups and stews when needed. Happy crock-potting!