A few years ago, I got a slow cooker for Christmas from my mother-in-law. I was extremely excited about this gift. I had big plans for tossing ingredients in while I had breakfast and coming home to find a wonderful finished meal just waiting for me. Then I discovered that hubby views the slow cooker as a fire hazard and will only allow us to use it when we’re home to babysit it all day. I try to explain that this defeats the purpose of the slow cooker, but my protests have fallen on deaf ears so far. And that, friends, is why you have never seen a slow cooker recipe on here!
Until today. I have been meaning to learn how to use the slow cooker to make beans. Yes, I know they’re better when they simmer on the stovetop all day, but I’m not picky about beans that I’m going to turn into chili or soup or other dishes. (If they’re destined to be eaten on their own, now, that’s another story.) Although it would still be more convenient to set the beans to cook while I’m at work, until hubby is convinced that the house won’t burn down if we leave the slow cooker on all day, my bean-cooking is a Saturday enterprise. But it does help to be able to make a large batch of beans to use in different dishes all week… even if I have to be home and staring at the darn slow cooker the entire time.
Slow Cooker Beans
1 pound dried beans of your choice (I used Rancho Gordo)
1 tablespoon oregano
1 tablespoon thyme
- Combine beans and herbs in slow cooker and cover with approximately 1 inch of water.
- Set slow cooker to cook on low for 8 hours. Walk away.
- Come back 8 hours later. Done!
Source: Covered In Flour (use your own slow cooker’s instruction manual to verify cooking temps and times)