Never, she wrote, would she go back to canned. Ha! What’s a girl to do? Rose’s note reminded of the joys of cooking beans in the slow cooker (see Slow Cooker Gigante Beans) and of perhaps a slow cooker’s strongest play: bean cookery! I immediately pulled out my crockpot, dumped in a pound of dried black beans along with a few aromatics, covered it all with water, and let it cook way. Eight hours later, my beans were done, the house smelled fantastic, and I had 6 cups of super-seasoned, perfectly cooked beans on hand to use immediately or to freeze for future use. My slow cooker black beans landed in these sweet potato burritos, a combination of two recipes: the filling for these sweet potato quesadillas, a longtime favorite recipe, and these homemade flour tortillas, a recipe I had not made in ages prior to this week, but which, like the dried beans, reminded me how much fun from-scratch cooking — sometimes — can be.
Simplest Slow-Cooker Black Beans How-To
PS: Slow Cooker Gigante (or other white) Beans PPS: Favorite Vegetarian Chili Here’s the play-by-play: Gather your ingredients. Place dried beans, onion half, garlic, bay leaf, salt, and crushed red pepper flakes into a slow cooker. Add water and olive oil (optional), then close the lid. Cook for 6 to 8 hours on high or… … until the beans are cooked. Store in quart containers. These deli quart containers (BPA-free) are great for this purpose. 5 from 31 reviews
Don’t be afraid to make these ahead of time, as they continue to develop more flavor as the beans sit in their cooking liquid. Olive oil is something I always add to my slow-cooker cooked beans (see here). I think it adds flavor, especially once the beans finish cooking and are cooling in the flavorful cooking liquid. Feel free to omit if you wish. Pepper flakes: if you like a little bit of spice, add the the chili flakes; if you don’t, omit or use less. 1 teaspoon will not make for especially spicy beans, but there will be a nice kick. To make these in the Instant Pot, into the Instant Pot add all of the ingredients listed below along with 6 cups of water. Start with 2 teaspoons kosher salt. Turn the valve to sealing. Set the IP to Manual, High Pressure, 30 minutes. Let it release naturally for at least 20 minutes. Uncover. Taste. Add more salt (I often add 1 to 2 more teaspoons of salt) to taste.
