Slow Cooker Beans

Slow cooker beans taste better than either pressure cooker or canned beans. Yet many people may not know or practice making beans from scratch. Set one day a week as bean day, soak a whole pot of beans the night before, start the slow cooker in the morning, server some for dinner, and freeze the remainder for use throughout the week.

Best to leave unseasoned for use as ingredient in other dishes. Many opinions about salt causing skins to break. I find unsalted beans bland, but very lightly salted beans tasty.

I almost never serve beans alone as side dish. If side dish, can add seasonings like onion, cumin, oregano and chili.

Makes 12 cups.

PREPARATION

  • Soak beans 8h or overnight and rinse.

MAIN

  • 2 lbs (900g-1 kg) black beans, pinto beans or flor de mayo
  • 1/4 tsp salt

In slow cooker, cover soaked and rinsed beans with water, add salt, and simmer low covered 8h+.

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