Crockpot Basics: Dried Beans

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Smart Crockery Cooking, Carol Heding Munson (1996)

 

Crockpot Basics: Dried Beans

 

* Cooking time varies with bean types and the ingredients cooking with

them. Baby limas, great northern beans, and small white beans take

less cooking than garbanzos (chickpeas) and kidney beans. Dried

beans will roughly double their volume when cooked.

 

* Boil garbanzo and red kidney beans with three times their volume of

water in a large pot on the stove top for 10 minutes. Drain the

beans in a colander and discard the water. Add the beans to other

ingredients in the slow cooker.

 

* Soften beans completely before combining them with sweeteners

(including brown sugar, honey, maple syrup, and molasses) or acid

foods (such as vinegar or tomatoes), which actually harden legumes

during cooking. Here's an easy way to do it: Boil beans for 10

minutes, then reduce the heat, cover the pot, and allow the beans to

simmer until they're tender, about l-l/2 hours. Discard the

water. Add to ingredients in the slow cooker.

 

 

Source: Shirley Killingsworth, Country Kitchen archives on Rootsweb