Slow Cooker Dried Beans

Hey everyone! I've mentioned many times that I love beans. I tried making them in a newer crock pot and it just cooked too hot/fast and the beans split and turned to mush. I recently tried to make them in my ♥pressure cooker that doubles as a 180 degree slow cooker♥ from QVC and they turned out great!

Gorgeous beans and they taste so much better than canned!

Beans in the Slow Cooker
1lb of dried beans (*any type except kidney beans)-I used Great Northern
1 tsp kosher salt-Forget the debate about salt, just add it folks, it makes a tastier bean!
Water to cover beans by about 2"

1. Sort beans, discard shriveled, split and undesirables. Rinse and add to pot (no pre-soak necessary), add salt and cover with about 2" of water. 
2. Set slow cooker for 8 hours. Now, when I leave for work I'll be gone for well over 9 hours, my cooker will switch over to "warm" mode after 8 hours. This worked out great! 
3. Since I half a lot of recipes I place 1 cup of beans into cups or freezer bags for use later.

A quick note for folks that don't have a slow cooker, there is a great no-soak method that works well, you bring the beans up to a boil on the stove, cover them and place them in a pre-heated 275 degree oven for 1 hour and 15 minutes. If they aren't tender at that point put them back into the oven for 15 minutes intervals until they're done (usually only takes 15 minutes more).

*Please do not use this method for kidney beans, 
they need to be boiled for at least 10 minutes prior to any type of slow cooking.
Eat well and have a happy day:@)