By cooking your own dried beans, you save money, reduce sodium and get better flavor along with, surprisingly, more vitamins and minerals. If you can't use the whole batch, freeze surplus cooked beans for later use in soups, salads and dips. The range of time for cooking beans is wide and varies with the age and the type of beans selected.
Recipe courtesy of EatingWell.com
Save Recipe Print
Total:
5 hr
Prep:
10 min
Cook:
4 hr 50 min
Yield:
6 cups
Level:
Easy

Nutrition Info

Ingredients

Directions

Soak beans in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.)

Drain the beans and place them in a slow cooker. Add onion, garlic, thyme and bay leaf. Pour in boiling water. Cook, covered, on high until beans are tender, 2 to 3 1/2 hours. Add salt, cover, and cook for 15 minutes more.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Slow Cooker Red Beans and Rice

Recipe courtesy of Valerie Bertinelli

Pressure Cooked Pinto Beans

Recipe courtesy of Lorna Sass

Slow Cooker Pot Roast

Recipe courtesy of Food Network Kitchen

Slow Cooker Pork Loin

Recipe courtesy of Trisha Yearwood

Slow Cooker Pork Roast

Recipe courtesy of Food Network Kitchen

Slow Cooker Beef Stew

Recipe courtesy of Food Network Kitchen

Slow-Cooker Pork Tacos

Recipe courtesy of Food Network Kitchen

Slow Cooker Macaroni and Cheese

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Latest Stories