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Crock Pot Beans

  By Sarah Gordon  ,

March 10, 2016

No need to babysit your beans when you cook them in a crock pot. Cooking beans in a crock pot produces delicious results and protects the beans from burning.

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2 cups beans

7-10 cups water

1-2 T sea salt

Optional: fresh herbs (rosemary is perfect for pintos), garlic, or onion


Bring beans and water to a boil in large pot on stove.

Transfer the heated beans and water to a crock pot of appropriate size.

Turn the crock pot to high, and cook covered. Lower heat if leaving the house or cooking overnight. Check on beans occasionally to make sure there is enough water. Beans need a lot of water to thoroughly cook. Add water as needed.

Beans are done when they are soft and slightly mushy.

Take beans out of crock pot and drain in colander. Rinse beans well to get rid of impurities and gas causing molecules.

Place cooked beans and enough water to just cover them in a clean pot.

Now is the time to add salt to taste and any other additional seasonings; whole cloves of garlic and fresh sprigs of herbs such as rosemary, thyme, and oregano are delicious additions. Let beans simmer for an additional 30-60 minutes, in order to make a flavorful broth.

Sarah's Notes: There is not an exact recipe for making beans. Variables such as altitude, humidity, and bean types affect cooking times and water amount used. I have outlined the basic formula for cooking beans in a crock pot. I highly recommend using a crock pot to cook beans as it protects the beans from overcooking or burning and allows the cook the ability to leave the kitchen. High altitude climates require longer cooking times, usually around 4-6 hours. At sea level, beans take about 1-3 hours to cook. Pinto beans are a great beginner bean to try out. They have a shorter cooking time and almost foolproof results.

Check out more of Sarah's recipes at Revolution In The Kitchen



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