I’ve been meaning to try cooking dry beans in a slow cooker for a while. There are several reason why you would want to find an alternative way of cooking them other than on the stove. I would not suggest you do it for lentil because they cook rather quickly, but when you have chick peas, kidney bean or others, it is nice to be able to cook them without having an eye on them constantly.
Usually it is something done over the weekend because it takes a bit of time on the stove. At least that way, you can start it in the morning, and have it ready when you come back in the afternoon.
The reason why I only use salt today is that I also use beans for baking cookies, other snacks or desserts.
Today I’m giving you cooking time for white beans, but depending on the type of bean you are doing, time can change.
Soaking time: 12 hrs
Cooking time: 5 hrs
- 5 cups (1.25l) of organic dry white beans
- In a big bowl, put you white bean and cover them with water. Put it in the fridge overnight.
- The next day, they will have almost doubled. It should give you about 9 cups.
- Drain the water and rinse a bit.
- Transfer them in your “Crock pot”, cover with cold water (about 1″ over the beans) and add salt. Cook at high for about 5hrs. It already takes about 2hrs to start to simmer. If you want it to take longer, put it a low, it should double the time.
- When they’re cooked, drain the excess of water. Use them in your favourite salad or recipe right away or let them cool completely and put them in freezer bags for future use.
Very easy to make and gives great results!