Crock Pot Beans from Scratch

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 76.6
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 3.3 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 4.8 g

View full nutritional breakdown of Crock Pot Beans from Scratch calories by ingredient
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Easy Method for cooking beans from scratch. Start in the AM and come home to cooked beans.
Much healthier than canned and only 7 cents a serving!
Easy Method for cooking beans from scratch. Start in the AM and come home to cooked beans.
Much healthier than canned and only 7 cents a serving!

Number of Servings: 1


    Chart for Non Soaked Beans
    2 # Beans- black beans, white beans, kidney beans, chick peas, pinto beans with 14 cups water
    cook for 3.5 hours on high in slow cooker with hot water, 7.5 hours with cold water
    2# Beans - split peas, lentils, black eyed peas with12 cups water
    Cook for 1.25 hours on high in slow cooker with hot water or 6 hours with cold water


1.Clean the beans .Clean the beans by putting about a cup of them on one side of a light-colored plate and pulling a few of them at a time towards you. Pick out anything that is not a bean, such as small stones or stems. Also pick out any beans that look much smaller and more wrinkled than the rest. (These mummy beans tend to stay hard no matter how long you cook them.) After you've worked a batch of beans over to the other side of the plate, dump them into a colander and pick over another batch until you've checked them all. Rinse the beans well under running water.
2.Soak beans if you want, an option that saves energy and may reduce side effects. The FDA recommends always soaking kidney beans for at least five hours and throwing away the soaking liquid to avoid problems with a toxin in some kidney beans. Once you've picked over and rinsed the beans, you can soak them in water for several hours or overnight. Soaking beans softens them without heat and cuts the cooking time by 30 minutes or an hour. Use plenty of water: twelve cups should be enough for two pounds of beans. You can soak beans in the slow cooker or pot that you will be cooking them in. Leaving them on the counter is fine; you don't need to refrigerate them.
3.Optionally, drain and add fresh water. I usually cook beans in their soaking liquid. Some people throw away the soaking liquid and cook beans in fresh water (always do this with kidney beans). This will throw some of the taste and nutrients down the drain but may help if beans give you gas, especially when you first start eating them regularly.
4.Cook beans in a slow cooker until they are creamy and tender. Undercooked beans are hard to digest. After they have been boiling for awhile, test three or four beans for doneness; they don't always cook evenly. I like to use a slow cooker because it's so easy and the beans get the best texture because they cook very slowly. You'll also save energy compared to cooking beans on the stove.
ĦUsing a slow cooker (best way): Put the rinsed (and possibly soaked) beans into a slow cooker that will hold at least 14 cups. Add water and salt. Turn slow cooker on low. Cook until the beans are tender, adding extra water if needed to keep them covered. If you are in a hurry, bring the water to a boil before adding it to the slow cooker and turn the slow cooker on high.
5.Drain the beans if you want. Either use right away, refrigerate, or freeze.

Serving Size: Approx 26 for 2# of beans

Number of Servings: 1

Recipe submitted by SparkPeople user MOXIE6.

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