Slow-Cooker Beans
Slow-cooker beans offer a simple, hands-off approach to making perfectly tender, flavorful beans. By cooking at a low, steady temperature, you can ensure the beans are soft but not mushy, infused with rich flavors.
This recipe skips the traditional soaking step, letting the slow cooker do the work while you infuse the beans with delicious seasonings. Choose from a variety of flavorings to enhance the taste, whether it’s herbs, spices, or even savory additions like bacon or Parmesan rinds.
Ideal for meal prep, these beans can be stored in their cooking liquid for up to a week in the fridge or frozen for longer storage. The result is a versatile, nutritious base that pairs well with countless dishes.
Slow-Cooker Beans: Ingredients
Dried beans form the heart of this dish, absorbing flavors and cooking to the perfect tender texture. Extra-virgin olive oil enriches the beans with a smooth, savory depth. Kosher salt is essential for seasoning, enhancing the natural flavors without overpowering them. Optional flavorings such as aromatic vegetables, herbs, and spices bring complexity, offering everything from warmth to a touch of heat or umami, transforming simple beans into a rich, satisfying dish.
Recipe Tips
- Choosing the Right Beans
Different beans cook at varying rates, so adjust your cook time depending on the type and age of the beans you’re using. For example, older beans may take a little longer to soften. Check your beans at the six-hour mark, and continue cooking until they are tender but not mushy. If you’re using a variety of beans, keep an eye on them to avoid overcooking some while others remain underdone. - Infusing Flavor
Maximize the flavor of your beans by adding larger pieces of aromatics like onions, garlic, and herbs. These will slowly release their essence into the cooking liquid, transforming the beans into a flavorful dish. Avoid using finely chopped ingredients as they may break down during the long cooking time and result in a mushy texture. - Adjusting Salt Levels
Seasoning is key to the perfect batch of slow-cooked beans. Salt the beans at the beginning of cooking and again at the end to layer the flavor. Start with a teaspoon of kosher salt, and taste the beans after cooking. Add more salt if needed for the perfect balance, but be cautious, as beans can absorb salt more after they cook.
What to Serve with Slow-Cooker Beans
- Rice or Quinoa
Serve these tender slow-cooked beans over a bed of fluffy rice or quinoa. The beans will soak up the flavors of the cooking liquid, making each spoonful a delicious combination of creamy beans and hearty grains. This pairing is a filling and wholesome base for any meal, providing both texture and nutrients. - Grilled Vegetables
Complement the earthiness of slow-cooked beans with the smoky char of grilled vegetables. A medley of seasonal vegetables like bell peppers, zucchini, and carrots will add color, crunch, and a rich flavor contrast to the soft, tender beans. This combo creates a vibrant, healthy meal that’s both satisfying and nutritious. - Cornbread
For a comforting, Southern-inspired meal, serve your slow-cooked beans alongside a warm slice of cornbread. The slightly sweet and crumbly texture of cornbread balances the savory beans beautifully, making it a perfect side to soak up the rich flavors of the dish. Add a dollop of butter for extra indulgence.
FAQ
- Can I use canned beans instead of dried beans?
While it’s possible to use canned beans, the slow-cooker method works best with dried beans. Canned beans are already cooked, and using them will not provide the same depth of flavor or texture. If you do substitute, skip the long cooking time and just warm them through. - Do I need to soak the beans before cooking?
No, this recipe skips the soaking step, making it much more convenient. The slow cooker method ensures the beans cook gently to the perfect texture without the need for soaking, though you may need to adjust the cook time for certain beans. - Can I freeze the leftover beans?
Yes, slow-cooked beans freeze wonderfully! Store the beans in their cooking liquid in an airtight container, and they will stay fresh for up to 3 months in the freezer. Just be sure to let them cool before freezing to preserve their texture. - How do I know when the beans are done cooking?
The beans are done when they are tender and easily flatten when pressed between your fingers. Test several beans to ensure even cooking. If you plan to eat them cold, cook them slightly longer as they will firm up a bit when chilled.
Slow-Cooker Beans
Achieving perfectly tender beans without a mushy texture is simple when you use a slow cooker. By maintaining a gentle simmer, the slow cooker allows the beans to absorb flavors and cook evenly, making it an ideal method. Skip soaking the beans, infuse them with your choice of flavorings, and season with salt both before and after cooking. While the cooking time can differ depending on the bean variety and your slow cooker’s strength, begin testing at the six-hour mark to determine when they’re done. Larger pieces of flavorings will hold up better in the long cooking time, preventing them from disintegrating into the dish.
Ingredients
- 1 pound dried beans avoid red kidney beans; refer to tip
- ¼ cup extra-virgin olive oil
- Kosher salt Diamond Crystal
- Optional flavorings see tip 1
Instructions
- In a slow cooker with a capacity of 5 quarts or more, combine the dried beans, olive oil, salt, and your selected flavorings. Add enough water to cover the beans by approximately 2 inches. Set the slow cooker to cook on low for 8 to 10 hours, until the beans are tender. To check for doneness, press a few beans between your fingers; they should flatten with ease. If you plan to eat the beans cold, cook them slightly longer, as they will firm up when cooled. Season the beans to taste with salt once they are fully cooked.
- Step 2:
- Allow the beans to cool slightly. You can serve them immediately or store them in an airtight container with their cooking liquid. They will keep for up to a week in the refrigerator or can be frozen for up to three months.
- Tips
- For optimal flavor, consider adding vegetables such as carrots, celery, shallots, fennel, or garlic, and aromatic herbs like rosemary, thyme, or bay leaves. Spices such as dried or fresh chili, oregano, or peppercorns can introduce heat, while umami-rich ingredients like bacon, ham hock, or Parmesan rinds can deepen the flavor.
- To ensure safety, all beans should reach a gentle simmer and be cooked until tender. If your slow cooker does not reach a sufficient simmer on the low setting, switch to the high setting for at least 15 minutes to guarantee safe consumption.
