Dried Beans in a Slow Cooker

This recipe uses overnight soaking so begin at least the day before you want to serve the beans.

1 lb. Beans (black, pinto, navy, kidney, garbanzo, etc.)

water

optional – salt and other flavorings

- Using a colander, rinse beans, remove stones or deformed beans. In a pan or bowl, or crock pot, cover beans with 2-3 inches of water.

- Let soak overnight.

- Drain and rinse soaked beans and put in crock pot.

- Add fresh water and cover with 1 ½ – 2 inches of water.

- Add salt (about ¼ -1/2 teaspoon per pound, and any other desired seasons or item.)

- Cover and cook on high for 4-6 hours depending on type of bean and how soft you want them. (Low 8-12 hours.)