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I normally don’t have too many kitchen mishaps, but when I do it involves dried beans. Seriously, up until about a year ago every time I tried to cook dried beans everything seemed to go horribly wrong. I don’t now if it was the soaking part or the simmering part, but I just couldn’t seem to get it right. And to make matters worse, my husband’s favorite meal on the planet is beans and cornbread. Seriously.
Anyway, being the determined little wife that I am I kept on trying and failing. Then one day someone told me to use my slow cooker. And just like that my dried bean curse was broken. Brilliant. As long as you give them enough time and make sure they are covered with water all day, then beans in the slow cooker will treat you right. I’m so glad because they are cheaper than canned beans and they freeze well. Yippee! So here is my recipe for bean success.
Slow Cooker Pinto Beans
2 lbs dried pinto beans
1 onion, chopped
2-3 tbsp vegetable oil
8 cups water
Step 1: Cover beans with water to soak overnight.
Step 2: Next morning, rinse beans and place in slow cooker,
Step 3: Add water, oil and onion. Stir.
Step 4: Set on low for 10-12 hrs or until soft. I checked my beans at the 6 1/2 hr mark and they were still crunchy so I turned them on high for 2 hrs to be done in time for dinner which also worked great!
Step 5: Make cornbread. Because pinto beans without cornbread is just sad.
Step 6: Let cool and top with all the trimmings!!
My husband puts relish on his, which sounds weird, but is quite nice. 🙂
*Don’t add salt or high acid foods such as tomatoes until the end because the beans won’t soften.
Well there it is, the secret to perfectly cooked beans. I hope you will try this fabulously frugal recipe and let me know how it worked for you!
What’s your favorite way to cook beans?
Have you ever had a kitchen disaster?
I’d love to know!
- 2 lbs dried beans
- 1 onion, chopped
- 2-3 tbsp vegetable oil
- 8 cups water (or enough to cover by 1 inch)
- Cover beans with water to soak overnight.
- Next morning, rinse beans and place in slow cooker.
- Add water, oil and onion. Stir.
- Set on low for 10-12 hrs or until soft.
- Let cool and top with all the trimmings.
Don't add salt or high acid foods such as tomatoes until the end because the beans won't soften.
I freeze extra in quart-sized freezer bags.
Are you looking for more easy slow cooker recipes?