Easy Slow Cooker Beans, building better meals!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Keeping ourselves and our families well fed does not have to be difficult. The trick is finding easy methods to cook traditional and whole foods, conveniently. While we eat beans on a regular rotation, we eat them prepared in different ways.

No one, not even those living in my home wants to eat the same foods prepared in the same ways, as was offered last week......

Easy beans, start to finish.

While I have used the phrase "cook a pot of beans weekly" routinely, it is important to explain that we don't just eat bowls of cooked beans. We do however use cooked beans for side dishes, salads and in our main dish recipes. Variety and ease of preparation always offer the best chance of remaining on budget and cooking the foods you prefer to feed your family.

Basic Beans
adapted from:  The Italian Slow Cooker

1 to 1 1/2 pound beans
8 - 10 cups boiling water*
2 t salt

Sort beans removing any that are shriveled, dark in color or broken.

Wash beans, drain well.

Place beans in the bottom of the slow cooker.

Sprinkle with the salt.

Pour boiling water over beans.

Place cover on the slow cooker.

Cook on low for 5 - 8* hours, allowing you to walk away and concentrate on other chores or just some time for you......

Eight hours, water, salt, and beans. Easy cooking method. Feed your family right!

If you are new to cooking beans in your slow cooker, you may want to check the beans at the 6-hour mark. Keep in mind beans will cook differently based on age, type, and length of storage. But you really cannot do this wrong! If beans are not soft, cook a little longer.

Let cook, package in a freezer container with some of the cooking liquid. You now have beans ready to thaw and use as needed to feed your family well, at a fraction of the cost of canned beans.

beans, water and salt, easy slow cooker beans.
Basic beans from The Italian Slow Cooker
* If your slow cooker is like mine, it might need a bit more water due to evaporation. Keep in mind that smaller beans (navy, flageolet, small white lima beans) will cook quicker than larger beans (red kidney, great northern, etc)


Presenting our unique and delicious collection of original recipes in our new book, Pantry Basics Book I available right here!

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  1. I use either the slow cooker or the pressure cooker for beans; I haven't cooked them on the old-fashioned way in years.

  2. I also make and freeze beans often. They are such a great addition to our weekly menu.

  3. What a good idea. Have a great week. Cheers from Carole's Chatter

  4. Beth, I have had so many misfortunes cooking beans the old fashion way from over soaking (and forgetting...) to under cooked. Beans and I have a difficult history, but the slow cooker has really helped!

    Margot, I am with you, we try to eat beans regularly, I am on the look out for salad recipes to try, especially in the winter months.

    Carole, thanks for visiting!

  5. There is nothing better than a great pot of beans. We enjoy a pot of beans about once a week, they are a staple here at the cottage. Hope you are having a wonderful week and thanks so much for sharing with Full Plate Thursday.
    Miz Helen


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