Marianne Martinez
Cooking beans in a crock pot is an easy and convenient way to prepare a tasty dish. Crock pots are a type of slow cooker, and their low, steady heat is ideal for cooking beans to a creamy, tender texture. This method is especially useful for cooking dried beans, which can be time-consuming and tricky to get right. The long cooking time in a crock pot means that beans will definitely soften, and you can flavour them with your choice of spices.
| Characteristics | Values |
|---|---|
| Type of beans | Pinto, kidney, red, black, chickpeas |
| Preparation | Soak beans for 5-12 hours, boil for 10 minutes, discard water, add fresh water |
| Crockpot/Slow Cooker size | 3 1/2-quart for small batches (1 pound or less) of beans, 7-quart for larger batches (2 pounds or more) |
| Temperature | High (300°F), Low (below 200°F) |
| Cooking time | 5-10 hours on High, 8-10 hours on Low |
| Additions | Aromatics, salt, spices, meat, vegetables |
| Storage | Refrigerate for up to 4 days, freeze for up to 3 months |
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What You'll Learn
Soaking beans before slow cooking
To soak beans, cover them with several inches of clean water and let them sit for 8 to 12 hours. If you are short on time, you can use the "quick soak" method by bringing a pot of beans and water to a boil on the stove, turning off the heat, and letting it sit for an hour or two. It is important to note that the soaking water should be discarded, and fresh water should be used for cooking.
After soaking, rinse the beans under cool running water and remove any shrivelled or unappetizing-looking beans. For kidney beans, it is crucial to boil them for 10 minutes before cooking to neutralize a toxin called phytohemagglutinin, which can cause acute digestive issues.
If you choose not to soak your beans, you can cook them directly in a flavourful broth or seasoned water. However, you will need to increase the cooking time by a few hours to ensure the beans are properly cooked.
It is also important to note that salt is a controversial ingredient when cooking beans. While some sources suggest adding a teaspoon of salt at the beginning of cooking to keep the beans intact, others advise against adding salt as it may affect the cooking process.
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Cooking temperature and time
The ideal cooking temperature and time for slow-cooking beans depend on the type of bean, the quantity of beans, and the specific crock pot or slow cooker being used.
In general, beans are cooked in a crock pot or slow cooker on either the high or low setting. The high setting is typically around 300°F, while the low setting is usually below 200°F. The cooking time can range from 5 to 10 hours, depending on the desired tenderness of the beans and the specific cooker being used.
For pinto beans, it is recommended to cook them on high for 5 to 6 hours or on low for 8 to 10 hours. If the beans are not soaked beforehand, the cooking time increases to 8 to 9 hours on high.
For other types of beans, such as kidney beans and red beans, it is important to ensure that they reach a temperature above 212°F for at least 10 minutes to remove toxins and make them safe to eat. This can be achieved by boiling the beans for 10 minutes before transferring them to the crock pot or slow cooker.
The quantity of beans also affects the cooking time. For small batches of beans (a pound or less), a 3.5-quart or smaller slow cooker is recommended. Larger batches of beans may require a bigger slow cooker and a longer cooking time.
It is worth noting that the first few times you cook beans in a slow cooker, it is recommended to check on them periodically towards the end of the cooking process, as different cookers and beans can vary in terms of cooking speed. Checking the beans every 30 minutes after the first 5 hours can help ensure they are cooked to your desired tenderness.
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Crock pot vs slow cooker
Slow cookers and Crock-Pots are often used interchangeably, but they are not the same thing. Crock-Pot is a brand name owned by Sunbeam Products. The term "slow cooker" is generic and has no ownership. Crock-Pots are a type of slow cooker, and the original Crock-Pot was first introduced in 1970 as a bean cooker.
Crock-Pots and slow cookers use moist heat to cook food over a long period and produce the same delicious results. They both have the same three components: a pot, glass lid, and heating element. However, there are some differences in their construction and functionality.
Crock-Pots have a ceramic or porcelain pot that sits inside the heating unit, while some slow cookers have a metal pot that sits on top of the heating unit. Crock-Pots are heated from the bottom and around the sides of the pot, while some slow cookers are only heated from the bottom. The pot can be round or oval and comes in various sizes.
In terms of heat settings, most Crock-Pots have two settings: LOW wattage (around 200°F) and HIGH wattage (around 300°F). Some Crock-Pots also have a third, lower-wattage warming option. In contrast, slow cookers typically have more heat settings, with at least five options. Some slow cookers can work in cycles, powering on and off during cooking, while Crock-Pots cook continuously.
When it comes to cooking beans, both Crock-Pots and slow cookers are excellent choices. Beans are cooked gently over low, steady heat, resulting in creamy and tender beans. It is generally recommended to cook a smaller batch of beans (a pound or less) in a smaller slow cooker or Crock-Pot. While pre-soaking beans is not necessary due to the long cooking time, some people choose to do so to remove toxins and improve digestibility. It is important to ensure that beans are boiled for at least ten minutes to destroy toxins, especially in red kidney beans.
In summary, while Crock-Pots and slow cookers share many similarities and can both be used to slow cook beans effectively, they differ in brand naming, construction, heating methods, and heat settings.
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Nutritional value
Slow-cooked beans are an excellent source of nutrition. They are a good source of complex carbohydrates, providing the body with quick energy. A single serving of beans can contain up to 30 grams of starch.
Beans are also high in plant protein, with a substantial 15 grams of protein per serving. This makes them a popular choice for vegans and vegetarians, who may struggle to get enough protein from their diet otherwise. However, it is important to note that beans do not contain all the essential amino acids, so they are not a complete protein source.
Beans are a good source of fiber, with 15 grams per cup. This helps to stabilize blood sugar, increase feelings of fullness, and improve digestive health. They are also a good source of antioxidants and iron, making them a nutritious and healthy addition to any diet.
It is worth noting that the nutritional value of beans can be affected by the cooking method. For example, canned refried beans are often cooked with fat, such as lard, and salt is often added to canned beans, increasing the fat and sodium content. Additionally, some beans, such as kidney beans, contain a toxin called phytohemagglutinin, which can be dangerous and even deadly if consumed. This toxin is destroyed by boiling the beans for at least ten minutes, so it is important to ensure that beans are properly cooked before consuming them.
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Storing slow-cooked beans
You can also freeze slow-cooked beans. Portion them into small bags, stack them flat in your freezer, and simply grab a bag when you need beans for a recipe. Frozen beans will last for up to six months.
If you're storing dried beans, rather than cooked, there are a few different options. Dried beans can be safely stored for years in a cool, dark, dry place. If you want to store them for longer than a month, an airtight container in a cool, dark, and dry location will keep them fresh for three years. For even longer storage, you can vacuum seal dried beans with oxygen absorbers, which will keep them fresh for five years or more.
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Frequently asked questions
Rinse and pick over the beans, then transfer them to the crock pot. Add aromatics, cover with water, and add 1 teaspoon of salt. Stir, cover, and cook on high for 6 to 8 hours.
Pre-soaking beans is not necessary when using a slow cooker, but it is recommended to do so for at least 5 hours (up to 12 hours) to remove toxins and improve digestibility. If you choose not to pre-soak, you will need to slow cook for 8 to 10 hours.
The beans are done when they are soft and tender. If they are still hard after 8 hours of cooking, they may be too old or your slow cooker may not be working correctly.
