How to cook dry beans in crock pot?

November 15th, 2012

I would like to cook a bag of dry beans in the crock pot what is the best way of going about it? How long , what temp(high or low)?Also once I have cooked them ,do they freeze well?How long will they stay good in the fridge and would I pour the water off them to store or store with them in the water?Thanks.

2 Cups Dry Pinto Beans
8 Cups Water
1 Tablespoon Salt
3 Cloves Garlic
1 Small Jalapeno Pepper
2 Slices of Bacon

First, place the 2 cups of dry Pinto Beans on the counter and pick out any of them that don’t look appetizing. Then throw out the bad beans and put the good ones into a strainer and rinse them off thoroughly.
Next, in a sauce pan bring the Pinto Beans to a boil for five minutes. Then remove them from the burner and let them sit for an hour. Once they have sat for an hour, strain the water off of them. If the skins of the beans are flaking off, that is OK, they are supposed to do that.
Now take your small Jalapeno pepper and remove the seeds by cutting down the side and scraping them out. Then take the 3 cloves of garlic and remove the husks from them. Do not chop up either of these ingredients.
Now put all the ingredients in a crock pot and set the dial on medium heat. It should take approximately 8 hours on medium heat for the beans to cook through. The beans should come to a very low boil. If they begin to go into a rolling boil, turn them down. If your water starts boiling away, add more water. After the first time you cook pinto beans, you will be able to determine the correct setting on your crock pot to maintain a low boil.

Leftover beans can be frozen for up to 6 months, and can be refrigerated for 3-4 days. Do not drain the juice from them.

3 Responses to “How to cook dry beans in crock pot?”

  1. Linda

    2 Cups Dry Pinto Beans
    8 Cups Water
    1 Tablespoon Salt
    3 Cloves Garlic
    1 Small Jalapeno Pepper
    2 Slices of Bacon

    First, place the 2 cups of dry Pinto Beans on the counter and pick out any of them that don’t look appetizing. Then throw out the bad beans and put the good ones into a strainer and rinse them off thoroughly.
    Next, in a sauce pan bring the Pinto Beans to a boil for five minutes. Then remove them from the burner and let them sit for an hour. Once they have sat for an hour, strain the water off of them. If the skins of the beans are flaking off, that is OK, they are supposed to do that.
    Now take your small Jalapeno pepper and remove the seeds by cutting down the side and scraping them out. Then take the 3 cloves of garlic and remove the husks from them. Do not chop up either of these ingredients.
    Now put all the ingredients in a crock pot and set the dial on medium heat. It should take approximately 8 hours on medium heat for the beans to cook through. The beans should come to a very low boil. If they begin to go into a rolling boil, turn them down. If your water starts boiling away, add more water. After the first time you cook pinto beans, you will be able to determine the correct setting on your crock pot to maintain a low boil.

    Leftover beans can be frozen for up to 6 months, and can be refrigerated for 3-4 days. Do not drain the juice from them.
    References :

  2. fladabosco

    Hi Susanna,

    The answer depends on what kind of beans and how big they are, how long they have been stored, etc.

    I would boil the beans on top of the stove for two minutes, then leave them covered in the pot for two minutes. Then transfer them to the crock pot. This greatly reduces the cooking time. You can boil them the night before, let them cool then put in the fridge overnight. I’d reheat them on top of the stove then put them in the crock pot.

    If you freeze them you will want to drain the water first as it will improve the texture. If you store them in the fridge you can leave them in the water. There’s lots of bioactive material in there so I would only refrigerate them a couple of days.

    Cooking time in the crock pot for navy or kidney beans should be 3 to 4 hours. Don’t put any salt in there until after the beans are cooked as it makes it take longer.
    References :

  3. old school - spuds to you

    you have to soak them to rehydrate before you cook them. they will not freeze well at all. they may be ok in the fridge for 3 – 5 days sans water.
    References :

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