Slow Cooker For Dry Beans

This tip is so simple, yet it has saved me many dollars and much time.
Dried beans are much better, much cheaper, and more healthful than the canned variety because you can control the salt content. I have tried a number of methods, pre-soaking, soaking, then freezing, simmering for hours without soaking, and it seems they were either never quite done or too mushy.

A friend taught me a better way. Rinse the beans, measure a cup or two, put in a slow cooker, add twice the amount of water and cook all night or all day on low. The first time, you may want to add extra water to make sure nothing scorches while you're not watching, but once you understand your slow cooker, you'll be able to skip this step. If I'm away, I add extra water, then just drain when it's time to use the beans.

You can also cook them in three hours or so on high, depending on the slow cooker.

I use this for everything: garbanzo beans, black beans, white beans and lima beans. I have read that kidney beans should always be cooked on high because of a toxin that's not destroyed at lower heats, so I do that, too. Lentils and split peas take less time.

Recipes for dried beans in slow cookers always suggest soaking them first, there is no need!