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4.77
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17
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Crock-Pot Basic Beans Recipe
Cook up dried beans in your slow cooker instead of purchasing canned beans. Pre-cooked beans can be frozen instead for easy meal preparation.
Prep Time
5
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
5
minutes
mins
Course:
Entrée
Cuisine:
American
Keyword:
10 Ingredients Or Less, 3 Ingredients Or Less, 5 Ingredients Or Less, Beans, Easy Crock-Pot Recipes, Easy Recipes, Healthy
Crock-Pot Size:
5 Quart Crock-Pot, 5.5 Quart Crock-Pot, 6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot
Servings:
8
Servings
Calories:
163
kcal
Author:
Heidi Kennedy
Ingredients
1
Pound
Dried Beans
Pinto Beans, Black Beans. Kidney Beans, Navy Beans, Etc.
Water
Enough To Cover Beans By About 3 Inches
1
Clove
Garlic
Minced
¼
Teaspoon
Kosher Salt
¼
Teaspoon
Freshly Ground Black Pepper
Instructions
Rinse and sort beans, discarding any broken beans and stones.
Add beans, garlic, salt and pepper to a 5 quart or larger slow cooker.
Add enough water to the slow cooker to cover the beans by about 3 inches.
Cover and cook on LOW for 8 to 10 hours or until the beans are fully cooked and tender.
Use as you would canned beans in any recipe. Freeze extras in freezer containers for up to 6 months with cooking liquid.
Nutrition
Calories:
163
kcal
|
Carbohydrates:
36
g
|
Protein:
11
g
|
Fat:
0.01
g
|
Saturated Fat:
0.002
g
|
Polyunsaturated Fat:
0.003
g
|
Monounsaturated Fat:
0.002
g
|
Sodium:
62
mg
|
Potassium:
3
mg
|
Fiber:
8
g
|
Sugar:
2
g
|
Vitamin A:
0.5
IU
|
Vitamin C:
0.2
mg
|
Calcium:
70
mg
|
Iron:
2.9
mg