These slow cooker beans will be ready to use in any recipe calling for cooked beans. Slow cooker beans are a much cheaper, healthier, and tastier alternative to using canned beans. Cooked beans will keep in the refrigerator for up to one week. For even more convenience, make a large batch of slow cooker beans, freeze, and store in the freezer for 3-6 months.
Adding onion, garlic, bay leaves, and hot peppers will give the beans extra flavor, but these ingredients are completely optional. The beans will still taste quite fine cooked in water only!
Slow Cooker Beans
1 lb. (2 cups) dried beans, rinsed and picked over
1 large yellow onion, quartered (optional)
2 garlic cloves, crushed (optional)
2 bay leaves (optional)
- In a large pot or container, soak the beans in enough water so that the water level is 2-3 inches above the beans. Soak the beans overnight or for at least 8 hours.
- Drain the beans and discard the soaking water. Place the beans in a 5½– 6-quart slow cooker with enough to cover (approximately 6 to 8 cups). If you are using onions, garlic, bay leaves, or peppers for flavor, add them to the slow cooker now.
- Cover. Cook the beans on high for 8 to 12 hours*.
Yield: 5-6 cups slow cooker beans
* Cooking time varies depending on the size and age of the bean. Expect longer cook times with larger and older beans.