Do you ever try something new, something people have been recommending for years, and think “Duh, what took me so long?” Well that’s pretty much how I feel about not only purchasing a slow cooker, but becoming somewhat of an expert at cooking beans in it. Not that it takes much expertise to know how to cook beans in a slow cooker or Instant Pot pressure cooker. It’s so simple it’s laughable. When I made chickpeas for the first time in the slow cooker and I couldn’t believe how delicious they were compared to canned! Now I use my slow cooker and Instant Pot to make all types of beans from scratch
Why cook beans in a slow cooker or pressure cooker? Here are 4 great reasons:
1. Price: You get 5 – 6 cans worth of beans for the price of about one can of beans
2. Taste: They taste so much better and you can add your own seasonings and spices
3. Health: You can control the amount of sodium in your beans
4. Safety: You don’t have to worry about exposing your family to BPA or whatever else is in a can’s linings that might not be safe for us to consume
Plus it’s so easy! My family eats beans at least once a week. Beans are so incredibly healthy, a fantastic source of fiber, protein, minerals and vitamins.
Watch the video:
So here’s how to cook dried beans in a slow cooker or Instant Pot Pressure Cooker:
1. Update: You DO NOT NEED to presoak beans before cooking them! Save effort, according to cooking experts I respect such as Russ Parsons, J. Kenji Lopez-Alt and Diana Kennedy.
2. Put the drained (or dry) beans in the slow cooker or pressure cooker and cover them with water.
3. Add seasonings as desired. I recommend 1 – 2 tsp. of salt and then 1 – 2 tsp. of other spices like chili powder, cumin, garlic powder (make sure it doesn’t have added salt), paprika, pepper, etc., if desired.
4. In the slow cooker, cook them on low for 7 – 10 hours until the beans are tender. If you are using an Instant Pot, I like to add 5 minutes to the “beans” setting of 30 minutes to make sure they are perfectly tender, and allow them to vent naturally. Drain and freeze or refrigerate them in 1 1/2 cup increments (measure the beans before freezing them because they are very hard to separate when frozen.)
Have you tried making your own beans? Any favorite seasonings or cooking tips to add to mine? Please share your advice and recipes below.