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Cooking Dry Beans?

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I've been using them for years, but it seems lately, I can't get the beans to the right texture. I've been doing the quick soak method. Should I try the overnight method? Any other suggestions?

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I've seen some recipes where you use the crockpot when you make a bean soup. It calls for overnight soak and then cooking the beans with all the ingredients. I always thought that you needed to cook the beans separately until they were done and then add to the recipe. I make a lot of recipes with beans. Thanks!

By mindy from Terrebonne, OR

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November 24, 20120 found this helpful

How to Cook Dried Beans in a Crockpot Slow Cooker
Use a slow cooker that's at least 3 1/2 quart size to cook 2 cups of dried beans. You can increase the amount of beans for a larger size cooker.

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Caution about red kidney beans:
Red kidney beans contain a natural toxin which may not be destroyed if your slow cooker doesn't reach a high enough temperature. To be safe, red kidney beans should be pre-soaked, drained, and then boiled in fresh water for 10 minutes before cooking in the slow cooker.


Presoaked Beans:
Pick over the dry beans and discard any broken or shriveled looking ones. Put 2 cups dried beans into the slow cooker crock and soak overnight in cold water, enough to cover by several inches. The next day, drain the beans and discard the cooking water. Put soaked beans back into the slow cooker and add enough water to cover beans by 2 inches. Turn cooker to HIGH and cook beans until they're tender and cooked through, about 3-4 hours for soaked beans. (You can also cook the soaked beans on low, which would take about twice as long.) Drain beans. (You can save the cooking water if desired, but I usually don't because this liquid will have the undigestible carbs that make beans cause gas.) Whether pre-soaked or unsoaked, 2 cups of dried beans will make about 6 cups of cooked beans.

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Beans can be frozen in a plastic container with a tight-fitting lid for several months until you're ready to use them.


Unsoaked Beans:
Pick over the dry beans and discard any broken or shriveled looking ones. Put beans into the slow cooker and add enough water to cover beans by 2 inches. Turn cooker to HIGH and cook beans until they're tender and cooked through, about 5-6 hours for unsoaked beans. (You can also cook the unsoaked beans on low, which would take about twice as long.) Drain beans. (You can save the cooking water if desired, but I usually don't because this liquid will have the undigestible carbs that make beans cause gas.) Whether pre-soaked or unsoaked, 2 cups of dried beans will make about 6 cups of cooked beans. Beans can be frozen in a plastic container with a tight-fitting lid for several months until you're ready to use them.

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November 24, 20120 found this helpful

I read in a hummus recipe that the only way to get the chickpeas the right texture is to add baking soda to the soak water. I haven't tried it so I can't say how well it works, but it may be worth a google search.

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November 24, 20120 found this helpful

I can my dry beans. Here is the link for info: thebeginningfarmerswife.blogspot.../.../canning-pinto-beans_30.html. I love having a variety of beans canned and ready for chili, soup or to make refried beans.

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November 25, 20120 found this helpful

I always soak the beans overnight and never have had a problem.

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