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–+ servings
Pamela Dunlap

Slow Cooker Beans

Let’s get right into it! Beans from a slow cooker are incredibly versatile. They can be the star of the show, or they can complement various dishes like a good sidekick in an action movie. These tasty legumes pair beautifully with rice, cornbread, or even as a filling in tacos.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 7
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 16 ounces 1 lb dried beans: Choose any variety that tickles your fancy.
  • 8 cups 1892 ml water: Or low-sodium chicken or vegetable broth for added richness.
  • 2 teaspoons Worcestershire sauce: For a touch of savory umami.
  • 1 tablespoon finely minced garlic: Can you ever have too much garlic?
  • 1 tablespoon powdered onion: For depth and sweetness.
  • 1 teaspoon sea salt: Enhances flavors without overpowering.
  • 1 teaspoon freshly ground black pepper: A must for an extra kick.
  • 1/4 teaspoon baking soda: This helps in softening the beans.
  • 1 teaspoon smoked paprika optional: Adds a nice smoky flavor.
  • 1/2 teaspoon dried thyme optional: If you enjoy a hint of earthiness.
  • Any other herbs and spices you like optional: Customize away!

Equipment

  • Slow Cooker

Method
 

Step 1: Prepare the Beans
  1. Start by rinsing your dried beans under cold water. This step removes any dust or debris. If you’re using beans that require soaking (like kidney or navy beans), soak them overnight in plenty of water. If you prefer a quicker option, use the quick soak method by boiling them for five minutes and leaving them to sit in hot water for an hour.
Step 2: Combine Ingredients
  1. Once your beans are ready, it’s time to combine everything. In the slow cooker, add the rinsed beans, the water or broth, Worcestershire sauce, minced garlic, powdered onion, sea salt, and black pepper. Don't forget the baking soda and any optional spices. Give everything a good stir to mix the ingredients well.
Step 3: Set the Slow Cooker
  1. Secure the lid on the slow cooker. Set it to low heat and let it cook for 6 to 8 hours. If you’re in a hurry, high heat for 3 to 4 hours works, but let’s be real—you won’t get that slow-cooked flavor if you rush.
Step 4: Check for Doneness
  1. After your cooking time, check if the beans are tender. They should easily mash between your fingers or on a plate. If they still feel too firm for your liking, give them a little more time.
Step 5: Serve and Enjoy
  1. Once the beans are done, they’re ready to star in their culinary adventure. Serve them in a bowl topped with some fresh herbs. Add a splash of oil if desired, and dig in!

Nutrition

Calories: 200kcalCarbohydrates: 36gProtein: 12gFat: 1gFiber: 10g

Notes

  • Soaking is Key: It’s often recommended to soak beans to enhance digestibility and decrease cooking time. Skip this step if you're short on time, but remember that soaking helps to soften beans.
  • Experiment with Flavors: Feel free to add other ingredients like chopped onions, bell peppers, or even diced tomatoes. Each element brings its own layer of flavor.
  • Don’t Skip the Baking Soda: While it might seem odd, a touch of baking soda helps soften the beans. Especially if you’re dealing with hard water!
  • Store Leftovers Wisely: If you have extra beans, store them in an airtight container in the refrigerator. They’ll last 3 to 5 days, or you can freeze them. They are a lifesaver for quick meals!
  • Flavor Boost After Cooking: Sometimes after cooking, the beans may need a little extra seasoning. Taste them and adjust before serving. A little more salt or spice can make a huge difference!

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