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Slow Cooked Beans

VeganSlowCooker's picture
Making beans in the slow cooker is super simple. I usually go ahead and make a pound of dried beans and freeze the extra for recipes later in the month. But sometimes I don’t want to fool with all that. All I really want is about 2 1/2 to 3 cups cooked beans for what I want to make that night.
  Dried beans 1 Cup (16 tbs) (pinto, white, garbanzos, etc., You can use kidney beans but boil them for a full 10 minutes on the stove before adding to the slow cooker. This is because kidney beans contain a toxic agent, Phytohaemagglutnin also known as Kidney Bean Lectin.)
  Water 3 Cup (48 tbs)

**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
In the morning: Add beans and water to slow cooker. Cook on low all day.

When you come home your beans will be ready for you to use in another recipe. You may have extra water in the beans, simply drain them in a colander if you don’t want to use the broth.

This recipe is excerpted from The Vegan Slow Cooker written by Kathy Hester and published by Fair Winds Press. To purchase the book, visit The Vegan Slow Cooker.
You can also keep up with her at the Healthy Slow Cooking Facebook page or follow her tweets.

Recipe Summary

Preparation Time: 
5 Minutes
Cook Time: 
600 Minutes
Ready In: 
605 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 588 Calories from Fat 17

% Daily Value*

Total Fat 2 g3.2%

Saturated Fat 0.53 g2.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 21 mg0.9%

Total Carbohydrates 109 g36.3%

Dietary Fiber 43.6 g174.3%

Sugars 0 g

Protein 37 g73.9%

Vitamin A Vitamin C

Calcium 30.3% Iron 75.2%

*Based on a 2000 Calorie diet

Slow Cooked Beans Recipe