I’ve been making slow cooker beans for years, and they’re still a staple in our household. My kids love helping me prepare the ingredients, and they’re always excited to come home from school to the aroma of beans simmering in the slow cooker.
This recipe is perfect for a weeknight dinner or a special occasion – it’s easy to make and can be served with a variety of sides, from cornbread to rice or even on its own. The best part is that it’s incredibly healthy, packed with fiber and protein from the beans, and low in calories.
I like to serve it with a side of steamed vegetables or a green salad for a well-rounded meal. My family loves it when I add some diced ham or bacon to give it an extra boost of flavor.
Over the years, I’ve tweaked this recipe to suit our tastes, and now it’s a regular in our rotation. Whether you’re looking for a quick and easy meal or a hearty dish to feed a crowd, slow cooker beans are the way to go.
The key to this recipe is using high-quality ingredients – fresh vegetables and lean proteins will make all the difference in the final product.
Slow Cooker Beans
4.8 from 959 votes
A hearty and flavorful dish of beans cooked low and slow in a savory broth. This set-and-forget recipe yields tender, creamy beans perfect as a side or main course.
Soaking the beans overnight reduces cooking time by about 2 hours. For a richer flavor, use chicken broth instead of water. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Watch Video Of How Slow Cooker Beans Works
This slow cooker bean recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick meal after work.
One of my favorite things about this recipe is that it’s so versatile – you can serve it as is or add your favorite toppings.
For storage ideas, simply let the cooked beans cool completely before transferring them to an airtight container where they’ll keep in the refrigerator for up to 5 days or freeze them for up to 2 months.
❓ Frequently Asked Questions About Slow Cooker Beans
Q: What type of beans should I use for this recipe?
A: You can use either kidney beans or pinto beans for this recipe – both will work well. If you prefer a stronger flavor, go with pinto beans. If you want a milder taste, kidney beans are the way to go. Either way, be sure to rinse them thoroughly before adding them to the slow cooker.
Q: Can I use canned beans instead of dried?
A: While canned beans are convenient, they can also be high in sodium and preservatives. If you do choose to use canned beans, be sure to drain and rinse them thoroughly before adding them to the slow cooker.
Q: How long does it take for the beans to cook?
A: The cooking time will depend on your slow cooker’s settings – typically, it takes around 6-8 hours on low or 3-4 hours on high.
Q: Can I add other ingredients besides just beans?
A: Absolutely! You can add diced onions, garlic, carrots – whatever you like. Just be sure not to overcook them so they become mushy.
Q: Can I make this recipe in advance?
A: Yes – you can prepare the ingredients ahead of time and store them in an airtight container in the refrigerator until ready to cook.
Q: How do I store leftover beans?
A: Store leftover beans in an airtight container in the refrigerator for up to 5 days or freeze them for up to 2 months.
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