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Old 07-02-2007, 08:34 AM   #1
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Can dry beans be cooked in a crock pot?

Do I have to soak them first or can I just cook them on low until they are tender?
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Old 07-02-2007, 09:16 AM   #2
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Yes, you can cook dry beans in a slow cooker. It's easy and fool-proof. You can cook the dry beans without soaking, but I wouldn't recommend it. Soaking the beans, draining that water, and rinsing removes some of the indigestible elements that cause gas. You can google beans and slow cooker and come up with a ton of recipes.

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Old 07-02-2007, 09:58 AM   #3
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So, I still have to soak the beans first? That sucks
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Old 07-02-2007, 11:31 AM   #4
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Do a quick soak - cover with water at about double the height of the beans in the pot, bring to a boil, remove from heat, and let sit an hour. Drain and then off ya go with your recipe. I nearly always do them that way because I just don't plan far enough ahead most days - and when I want beans, I want 'em NOW!
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Old 07-02-2007, 03:59 PM   #5
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The quick soak is what I use, too. Definitely soak them first. Many years ago my sister tried beans in the cp w/o the soak and she said they cooked all day and half the night and were still hard.
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Old 07-03-2007, 06:48 AM   #6
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I always soaked dry beans but I'm lazy so I usually did it in the fridge overnight. The quick soak works too though. I tried cooking a slow cooker once without soaking and they didn't get tender.
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Old 07-03-2007, 12:23 PM   #7
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It's funny how we are all so different.

I never soak my beans and they don't give us any more gas than the soaked kind. Could just be our bodies though. You'd have to try and see how they treat your family.

I just put dry cleaned beans in the cp. Fill with water and wash a couple of times. Fill again and onto the base. If I start them early in the morning they are done and ready by lunch but for a more full bodied broth I like to let them go all day. Lift a teaspoon full and blow gently on the beans. If the skins split and pull back they are done.
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Old 07-03-2007, 12:40 PM   #8
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I never soak beans first either. My Mother doesn't either and that's how I learned. I did try the soak method before and couldn't tell the difference, so I take the easier route and don't soak.
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Old 07-03-2007, 02:56 PM   #9
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I bet the differences experienced here are related to the variety of the bean and its age.

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Old 07-03-2007, 08:59 PM   #10
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The Pintos beans I made without soaking cooked for 2 days and were still hard.
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Old 07-04-2007, 03:08 PM   #11
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Bummer about the beans, wifezilla. I've never had that happen to me. Maybe they were old? Sometimes stores don't rotate their stock properly. I've never checked, but maybe they have exp. dates on them?

This thread reminds me of the thread about how to cook boiled eggs. LOL It's interesting.
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Old 07-05-2007, 09:41 AM   #12
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I just remembered something I read years ago on cooking dry beans. Not saying this pertains to anyone here, but it may answer for some. The article said not to add salt to the beans until they were done cooking because it would stop them from getting tender. I never have added the salt until the end. HTH
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Old 07-05-2007, 10:58 AM   #13
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That was the other problem. I didn't soak them AND I added salt. So yeah, that batch was doomed. I haven't had any trouble since then, but I am still afraid to not soak them.
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Old 07-05-2007, 03:50 PM   #14
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Even without salt, I've occasionally had a batch of beans - soaked, mind you - that just wouldn't get soft. Heaven only knows how long the store or the warehouse had them. Anyway, the only solution was the pressure cooker. Put the beans in a stainless steel bowl that will fit inside your cooker. Cover with a couple of inches of water. Cover with foil. Make a "sling" out of two pieces of foil folded to make straps. Put the foil straps underneath the bowl, crossing them at the bottom. Loosely fold the ends over the top. Now, put a small, circular cake rack in the pressure cooker. Put the bowl of beans with its strap on the rack. Carefully add water to the pot till it's about halfway up the bowl. Put the lid on your PC and bring up to pressure. How long you'll have to cook depends on the beans, but I'd start with at least 10 minutes. The foil "straps" make it easier to get the bowl out of the pressure cooker. Hope this makes sense!

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Old 07-09-2007, 10:32 AM   #15
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Thanks for the tips!
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Old 07-10-2007, 03:01 PM   #16
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I don't soak them either. I just wash them really good (of course pick out the bad ones) and add them dry to crockpot with hamhocks (or neckbones), onions, salt, pepper, garlic, cayenne pepper, enough water to MORE THAN COVER THEM and a couple of secret spices and cook them on high until they are tender. If I do this before I go to bed then they are perfectly tender and seasoned 8 hours later!
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