If you want to learn how to save money and eat healthier by cooking dry black beans in your crockpot, you’ve come to the right place. It’s a very easy process and I’ll walk you through it step-by-step.
I’m a little bit embarrassed to admit this, but this was my first time cooking dried beans. I use a lot of beans in my recipes, but I always buy canned. Cooking dry beans always seemed so confusing and time-consuming to me.
Well, no more!
Here’s why I wanted to learn how to cook dry beans in my crockpot in the first place:
- Most cans have BPA in their lining and I don’t think that’s healthy (You can read more about this debate in this article from the EWG.)
- Dry beans are a lot cheaper than canned (I spent $1.99 at ALDI buying dry beans and ended up with enough beans to equal nine cans, which would have cost me $5.31 at ALDI (a savings of $3.32) or $9 on sale at my local grocery store (a savings of $7.01). Consider the savings if you buy organic beans!)
The process is super, super simple: Soak the beans in water overnight, strain them, and then cook them in your crockpot with water during the day. Easy-peasy, I swear! Here are some more details…
How to Cook Dry Black Beans in the Crockpot
Yields: 13.5 cups of cooked black beans (which is equivalent to 9 cans)
- 2 pounds of dry black beans
- Before you go to bed, add the dry black beans to your crockpot (I use a this 6-quart model), and fill the crock with water to an inch of the top.
- Let the beans soak in the water overnight. (This makes them easier to digest than cooking them without soaking.)
- In the morning, drain and rinse the beans and put them back in your crockpot.
- Add new water to an inch of the top of the crockpot. Add the lid and cook on “low” setting for 6-8 hours or until beans are tender.
- Drain the liquid and use your beans!
You can eat your beans immediately, store them in refrigerator for up to a week, or freeze them for up to three months. I like to freeze my beans in quart-sized plastic freezer bags. Each can contains about 1.5 cups of beans, so I either add 1.5 cups or 3 cups to each bag so that I can defrost the equivalent of 1-2 cans at a time when cooking.