Guide to Slow Cooking Beans
Beans were actually a major part in the development of the slow
cooker. The desire to cook baked beans on a large scale prompted the
commercial development of slow cooker pots. Thus, this appliance is
extremely useful for preparing dry beans, peas, and lentils, which can
often seem tiresome to prepare using other methods. This is great for
anyone who wants to escape the salt and preservatives added to
pre-cooked canned beans.
Most dry beans need to be soaked for several hours prior to cooking.
However, actual times will vary depending on the type of beans you use.
No matter what variety you pick, though, never let your beans sit in
water for more than a day. Once soaked, the beans need to be boiled with
flavorings like herbs, salt, and spices. This usually takes at least an
hour. After this time, the beans can be used for a wide variety of
dishes in the slow cooker. These prepared beans cook best when left on a
low heat setting.
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Slow Cooker Tip
- Don't lift the lid to stir, especially if you are cooking on the low
setting. Each time you lift the lid, enough heat will escape that the
cooking time should be extended by 20 minutes to half an hour. To check
progress without lifting the lid, spin the cover until the condensation
falls off. Then it's easy to see inside.
Tips & Interesting Information about Slow
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