A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cooking Dried Beans In The Slow Cooker
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- #98692
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 bag (16 ounce size) beans (chickpeas, black beans, cannellini beans, etc.)
1 stalk celery
1 small onion, cut up
1 carrot, peeled and sliced (optional)
water to cover
directions
Rinse beans under cold water, removing any broken or shriveled beans.
Place beans in crockpot with water to cover by 2 inches. Cover and soak overnight in the refrigerator.
Drain and rinse beans and return to crockpot with fresh water to cover by 2 inches. Add celery, onions, and carrots, if using.
Cover and cook on low for 8 hours. Beans are finished cooking when they are tender.
Drain and cool the beans. Store in the refrigerator or freeze in plastic bags.
Use as you would canned beans in your favorite recipes.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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