Slow-Cooker Beans
Updated February 7, 2023
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 10 hours
- Rating
- Comments
- Read comments
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Ingredients
1 pound dried beans (except red kidney beans; see Tip)
¼ cup extra-virgin olive oil
Kosher salt (Diamond Crystal)
Optional flavorings (see Tip 1)
Preparation
- Step 1
In a 5-quart or larger slow cooker, add the beans, olive oil, 1 teaspoon salt and your selection of flavorings. Add water to cover 2 inches above the beans, then cook on low until tender, 8 to 10 hours. (See Tip 2.) To test for doneness, taste more than one bean to ensure they’re all cooked through; they should flatten without much effort when pressed between your fingers. (If you plan to eat your beans cold, cook them a bit past tender, as they’ll firm as they cool.) Season to taste with salt.
- Step 2
Let cool slightly, then eat right away or store beans in their liquid in an airtight container for up to a week in the fridge or up to 3 months in the freezer.
Fruits and vegetables, such as carrots, celery, fennel, shallots, scallions, leeks, onion, garlic or lemon peel work well. Spices and herbs, such as dried or fresh rosemary, parsley, basil, thyme, sage, oregano, bay leaves, or ground or whole spices work well. For heat, add red-pepper flakes, chipotle chile in adobo, fresh jalapeño or serrano chile, dried chiles or whole peppercorns. For umami, add bacon, pancetta, ham hock, dried mushrooms, Parmesan rinds, kombu or dashi.
All dried beans should reach a simmer and cook until tender to be safe to eat. If your slow cooker does not reach a simmer on the low setting, increase the heat level to high, and ensure the beans cook at a simmer for at least 15 minutes at some point in the cooking process.
Private Notes
Comments
Cannellini beans contain the same toxin as red kidney beans but at lower levels. They also should not be cooked in a slow cooker without first boiling them hard. I found out the hard way.
for a flavorful broth, saute some onions, garlic, and ginger with s&p until translucent. then bloom cumin, a bay leaf, red pepper flakes, thyme, and rosemary. add a bit of tomato paste and cook until brick red. after that, add veg/ chicken broth, s&p and the beans and simmer until soft. midway add chopped carrots if you like. finish with fresh lemon juice, chopped parsley, and a drizzle of olive oil.
You can do this in a low oven too, about 300 or 325 for three or four hours. This low and slow method was something I learned from Vivian Howard’s awesome cookbook. She uses Lima beans but I’ve used all sorts, Great Northern is my favorite. Makes a perfect pot of beans every time.
I keep leek greens, fennel and asparagus trimmings, carrots and celery about to go and even apple cores in the freezer. I throw a handful in when I make beans and if the bag gets too full, I make broth.
There was no tip for the red kidney beans. What's the issue and what's the solution?
I always start my slow cooker on high to shorten the cooking time. If it makes sense, I turn it to low after about an hour. Dinner on time. Also ensures that beans are cooked properly.