Make these easy slow cooker beans to save money and get perfectly tender beans every time! Let the crock pot do the cooking for you and make a big batch of beans to eat now or freeze for future meals.
Ever since I realized you can use a slow cooker to make basic ingredients for meals, I love my slow cooker more and more.
And my top three slow cooker meal shortcuts?
Chicken. Chicken Stock. And beans.
Overall, I think beans tend to be an underutilized food, but in my family, we eat them a lot. In fact, my kids love it when I make slow cooker black beans because it means we get to eat these Black Bean Brownies!
CROCK POT BEANS
Not only is this recipe a great way to cook a big batch without spending all day tending to the stove, making slow cooker beans also:
- Freezes well! I like to make a big batch and freeze in smaller portions.
- Saves you money. Dried beans are slightly cheaper than canned beans, and every bit helps the budget in the long run!
- Healthy! Crock Pot Pinto Beans (and all the others) are full of fiber, iron, and protein. Great for vegetarians and vegans, or anyone looking to up their protein. That’s also why I include them as a secret ingredient in some of my high protein smoothies.
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SLOW COOKER BEANS INGREDIENTS
For this beans in the crock pot recipe, you simply need:
- dried beans
- water
- salt
Note: You can use this method for several different types of crockpot beans from dried pinto beans to garbanzo beans, great northern beans, black beans, and more! Please note that red kidney beans must be boiled for 10 minutes before slow cooking kidney beans due to their higher levels of phytohemagglutinin, which can cause digestive distress.
You can even make my Crock Pot Refried Beans recipe, which is one of my most popular slow cooker recipes of all time!
Psst…Did you know that many salts contain MICROPLASTICS? It’s a sneaky toxin that may be in your everyday salt, and thus your everyday food (um, gross). I love Ava Jane’s Kitchen because their salt is FREE of microplastics, and it tastes delicious! (PLUS, you can get your bag of salt on this page!)
HOW TO COOK DRY BEANS IN A SLOW COOKER
Step 1. Pick over the beans to remove any debris or discolored beans. Discard the ugly beans and place the good beans in a large stock pot.
Step 2. Fill the pot with water, covering the beans by about 2 inches.
Step 3. On the stovetop, bring the water just to a boil. Turn the burner off and cover the pot with a lid. Let the beans sit overnight, or at least 8 hours.
Step 4. Using a colander, drain the beans and then return them to the pot. Cover the beans with water, stir the beans around with your hands, and then discard the liquid. Repeat this process two more times to completely rinse the beans.
Step 5. Repeat steps 2-4 for a second soak. (The second soak is optional but will help to eliminate as many of the gas-causing enzymes as possible.)
Step 6. Place the soaked beans in a slow cooker, filling the slow cooker with water covering the beans by about 2 inches.
Step 7. Add aromatics and/or salt (if using) and cook the beans on low for 5-6 hours, or on high for 3-4 hours. Check the beans for doneness at the 5-hour or 3-hour mark respectively, cooking for longer as needed and checking every 30 minutes.
Step 8. Once the beans are done, remove from the slow cooker and drain. Measure into 2 cup portions and use immediately or freeze for future meals.
Note: Soaking the beans first is technically optional, but it’s a step I recommend keeping. Not only does it shorten the cooking time, but it also helps break down the enzyme that causes gas. Read more about the benefits of soaking dried beans, as well as more about how to de-gas them, here.
STORING COOKED DRIED BEANS
Once your beans are cooked, you can store them in the refrigerator in an airtight container or zipper bag.
I love to batch cook my beans and store them in the freezer. I will portion out the beans into 2 cups portions. This is about what you get in 1 can of beans. This measurement makes it super easy to pull out some frozen beans to add to any recipe!
FLAVOR IN SLOW COOKER BEAN RECIPES
Whether or not you add additional ingredients for flavor in your slow cooker bean recipes will depend on how you plan on using the beans.
SLOW COOKER BEANS WITH FLAVOR
- If you want to flavor the slow cooker beans so that they are tastier as a side dish, you can add bay leaves, peeled garlic cloves, or dried herbs to the beans at the start of the cooking process.
- This is entirely optional, and it’s up to you how much of these aromatics you use, or if you use any at all. You can also cook the beans in Chicken Broth or add ground cumin for flavor. I like to do this when I’m making slow cooker pinto beans, and then use them in Enchilada Casserole. Yum!
- I use white beans in my Northern Beans and Ham Soup, so I add just a tiny bit of flavor to white beans to enhance the soup – one bay leaf and one garlic clove.
PLAIN SLOW COOKER BEANS
On the other hand, I don’t add any aromatics to crock pot black beans or garbanzo beans. Since I use both black beans and garbanzo beans in a variety of recipes, both sweet and savory, I find it easier to start with unseasoned beans. These recipes all have a different flavor profile:
BEST SLOW COOKER BEANS FAQS
Do you add salt to beans in a slow cooker?
Some home cooks swear by adding salt or baking soda to beans in order to help keep the beans intact as they cook.
I prefer the taste of salt over baking soda and have done this a few times myself with great results. Now it’s part of my standard recipe. You can omit it if you prefer.
Do you have to soak beans before cooking in the crock pot?
Although the beans will be COOKED in the slow cooker, I still prefer to soak them beforehand on the stove with enough water to cover the beans. The burner is on for maybe 5 minutes – just long enough to get some bubbles going in the water.
I’ll make sure that I have soaked, drained, and rinsed the beans before I go to bed at night. Then the next morning I’ll put them in the slow cooker.
Plus, soaking is the key to getting rid of the stuff that causes stinky toots!
If you want to make beans without soaking, try my Instant Pot method for cooking beans.
What happens if you don’t soak beans before cooking?
If you choose to skip the soaking process and want to jump right into making this recipe, allow about ½ cup dried beans per 1 quart of slow cooker. For example, I’d start with only 2 cups of dry beans in a 4-quart slow cooker, or 3 cups of dry beans in a 6-quart slow cooker.
I do recommend you soak pinto beans and other types of beans, though, especially for sensitive tummies. Read more about the benefits of soaking dried beans here.
Can I double or triple the recipe for beans in the slow cooker?
Since beans get bigger as they cook, you don’t want to overload the slow cooker with too many. Allow plenty of room for the beans to cook – about 1 cup of soaked beans per 1 quart of a slow cooker.
If you have a 4 quart slow cooker, 3-4 cups of soaked beans should fit. I have this larger slow cooker (6-quart) and 6 cups of soaked beans cooks up nicely with a bit of room to spare.
Is it safe to cook beans in slow cooker on high?
Yes. Cooking beans in the crock pot on high just gets them to cooking temperature faster than on low. Check pre-soaked beans starting at 3 hours on high to see if they are done. Red kidney beans are the exception to this rule.
MORE EASY BEAN RECIPES
- Cake Batter Hummus
- Pumpkin Swirl Black Bean Brownies
- White Bean Blondies
- Northern Beans and Ham Soup
- Slow Cooker Baked Beans
- Crockpot Refried Beans
- Spicy Citrus Black Beans
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How to Cook Beans in Crock Pot. Easy way to save money on healthy food. Hands-off slow cooker beans freeze well and they’re perfect for vegan diets!
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 4 1x
- Category: Sides
- Method: Slow Cook
- Cuisine: American
- Diet: Gluten Free
Instructions
- Pick over the beans to remove any debris or discolored beans. Discard the ugly beans and place the good beans in a large stock pot.
- Fill the pot with water, covering the beans by about 2 inches.
- Place the pot on a burner and bring the water just to a boil. Turn the burner off and cover the pot with a lid. Let the beans sit overnight, or at least 8 hours.
- Pour the beans into a colander and then back into the pot. Cover the beans with water, swish the beans around with your hands and then discard the water. Repeat this process two more times to completely rinse the beans.
- Repeat steps 2-4 for a second soak. (The second soak is optional, but best to eliminate as many of the gas-causing enzymes as possible.)
- Place soaked beans in a slow cooker, filling the slow cooker with water and covering the beans with about 2 inches of water.
- Add aromatics and/or salt if using and cook the beans on low for 5-6 hours, or on high for 3-4 hours. Check the beans for doneness at the 5 hour or 3 hour mark respectively, cooking for longer as needed and checking every 30 minutes.
- Once the beans are done, remove from the slow cooker and drain. Measure into 2 cup portions and use immediately, or freeze for future meals.
Notes
- If you want to flavor the beans so that they are tastier as a side dish, you can add bay leaves, peeled garlic cloves or dried herbs to the beans at the start of the cooking process.
- This is entirely optional, and it’s up to you how much of these aromatics you use, or if you use any at all. Also, some people like to cook the beans in chicken broth, or add ground cumin for flavor.
Nutrition
- Calories: 40
This was very helpful thanks! I am cooking a big bean stew for my family tomorrow and wanted to see if I can get the first round of bean boiling out of the way the day before. I did not have time to sit by the stove, so was happy to see it can be done in the crockpot while I go about my errands.
So ecstatic to hear you like this recipe!
Even better… with an InstantPot, no soaking needed and no gas!
Can you cook them in chicken broth or 1/2 water and 1/2 broth? Will that add flavor or bad idea?
Hi Jennifer,
Yes, you can cook them in broth after soaking them. 🙂
My mom adds an apple when she cooks beans and swears that it eliminates the toots and it does not change the flavor, she cooks peruvian beans. Once the beans are cooked she just tosses out the apple
Interesting!! I just might have to try that next time!
We always use a potato, cut in half, and then toss the potato. Seems to work well for me!
I live in Colorado at 7000 ft. elevation. Has anyone living at high altitude EVER been successful at cooking pinto beans ( our go-to bean) in a Crockpot? I have cooked beans on low in my crockpot for 24 hours and they are still somewhat firm. I know, I know, I could use a pressure cooker but after a childhood experience of my Mom having a pressure cooker “blow” I have been reluctant to use one. Yes, I’m chicken. LOL.
i know you commented a long time ago, but I was raised close to Carbon County, Wyoming. I think it’s about the same elevation, and I remember my grandmother cooking dry beans as a 2 day affair. She would soak them overnight, at least 12 hours, then put them in the slow cooker close to lunch time the day before. She kept checking it and would add boiled water if it seemed to get too dry.
Beans will not get any softer after you add the sugars, (molasses) .
I bought a 13 bean blend of raw beans at the grocery store and I want to make chili out of them. I’d like to cook them in the slow cooker but now I’m concerned about the kidney beans in the mix. I think I’ll boil the whole lot on the stove for 10 minutes, then transfer them to the slow cooker to finish. Hoping this will both kill the “bad” stuff as well as unchaining me from the stove. Thank you for all the information!
You’re most welcome!
Thank you so much for this. I find the flavor from home-cooked beans to be so superior to canned, there is no comparison! But the flatulence is an issue. As the post says at the beginning, proper planning covers the issue. Thank you again. What great advice!
You’re most welcome Dee Dee!
I am wanting to make a freezer dump and go meal of bean and ham soup. is there any way to put dry beans in the freezer bag with ham, carrots etc and just dump it in the crock pot in the morning with lots of water?
In all my recipe-reading years, I’ve never seen anyone suggest freezing uncooked beans for a recipe. I’d cook the beans first, then freeze with the ham and veggies.
Thank you for such detail. I always think beans shouldn’t be hard, but I’m a recipe follower. I can’t wing it. I appreciate the ratios and specifics. Much more helpful for me. Appreciate your time in sharing with us!
You’re very welcome Melinda!
Hello. I’ve been cooking my dry beans in the crockpot for year and they always come out great. (although now iwith the instant pot, I often use that).
Two things:
1. I am well educated in nutrition but am not generally paranoid or worried about every possible nutritional “evil” out there. Nonetheless, the kidney bean comment got my attention. If that is a concern, then you can simply do a “quick method” presoak which is to boil for ten minutes, then leave in the pan for an hour–over much longer if you prefer. You can then carry on with your crockpot method.
2. If you (or your readers) are going to all that trouble of two separate long soaks and vigilant rinsing, consider freezing some of the cooked beans into “can size” portions. This works especially well for the beans that will be pureed anyway. Of course, canners can simply pressure can a bunch for the pantry.
p.s.
Yes, my son will open up a can of chickpeas and eat the whole thing…plain (but rinsed)…so their are some serious bean lovers out there 🙂
Hi Marie! I do your #2 suggestion ALL THE TIME! I intentionally make big batches and freeze in 1 1/2 cup portions, so I can pull out and thaw just what I need for a particular recipe!
Hi, Thanks for this post! Question: how do you freeze the beans, in water? And in what type of container? Are they mushy after they thaw or do they keep their firmness?
You’re welcome Vicki! I don’t freeze beans in water. After they’re cooked, I drain them and portion out 1 1/2 cups into a freezer-safe container (either plastic bags or glass jars). They keep their firmness after they thaw without a problem!
I don’t salt beans until the end and I never use baking soda. I will make beans either on the stovetop or in the crockpot depending upon the season (summertime I use the crockpot more). I make lots so I can have some frozen on hand.
Kidney beans – I have read the same as is stated above. I tend not to use them. I just prefer the smaller pinto.
I start my rinsed beans on high and then cook all night long. In the morning if they aren’t soft yet, there is still plenty of time to continue cooking. This time I added small bay leaves and when there cooked, I pour in a little Virgin olive oil.😁
I use bacon grease in my beans. Now will try crockpot.
I cooked mine for 6 hrs and they are still hard. Screw dried beans I’m buying a can.
I’m sorry they took so long Kimberly! Cooking times will vary. I encourage you not to give up though. Once you figure out how long they take in your slow cooker, you won’t have to do trial/error again. 🙂
I used to have a problem with dried beans not getting soft enough, until I learned two things: The older the beans are, the longer they take to cook. When I find that older bag of beans in the back of the pantry, I know it will take ages to cook. Second, using hard water yields harder beans. Our water is super hard, so I actually use at least half distilled water, sometimes all distilled. My beans cook much better now. I hate buying those plastic bottles, and they are pricy, but I get a much better result.
Question: What is the lemon juice for? I’ve never heard of adding lemon juice to dried beans.
Thanks for sharing this Irene!
You can distilled water. Bring water to a rolling boil, boil 3 minutes. Cool water. Done!
In my experience the older the dried beans are, the longer they take to cook. Canned beans do have the disadvantage of having coatings in the inside of the can that can be toxic.
If your bean are old they will take longer to cook. Also I now add salt at the end of the cooking time.
Hope this helps. I’ve had the same problem.
You don’t mention using lemon juice for black beans in this article but you do in your stove top beans article. Do you still use lemon juice for slow cooker black beans? Thanks
Hi Colleen! I use lemon juice when I’m soaking black beans, but not when cooking. You’re welcome to though, if you don’t want to take any chances! 😉
I make Boston-style baked beans in my crock pot (I have a Ninja 3-in-1) and they come out fantastic every time. I find it easier than baking in an oven for 18 hours (and cooler in the kitchen to boot!) but I do have to cook them longer than in the oven to get the desired brownness I look for. For each pound of navy beans, I add one cup of sugar and about a teaspoon of salt, and 6oz of salt pork (totally optional if you want vegetarian beans), cover in water after they have been pre-soaked (which I do in a stock pot overnight) and bring to a boil, and turn down to the low setting on Slow Cooker. They do brown in about 12 hours, but I like them nice and dark, so I let them go 18-20 hours. Add water to them as needed as they cook.
My mom has been making them in an old fashioned bean pot crock in the oven for years, and she took them to every family gathering we ever went to. We never came home with leftovers.
Thank you for sharing, Wendy! That sounds delicious!
I used to cook beans entirely in the crock pot (after soaking overnight first), but then I read something about beans (kidney especially) having a toxic substance that is cooked off if they are brought to a boil for 10 mins. You might want to look into this more (can’t remember exactly where I read it). It also said never to eat under-cooked beans (there have been those times when I thought they were done, but they weren’t quite and we ate them a little hard )-: Won’t do that again!)
This applies to mostly to Kidney Beans and is true. Your most likely consequence for not bringing kidney beans to a boil is an upset stomach.
“Raw kidney beans contain relatively high amounts of phytohemagglutinin, and thus are more toxic than most other bean varieties if not pre-soaked and subsequently heated to the boiling point for at least 10 minutes. The US Food and Drug Administration recommends boiling for 30 minutes to ensure they reach a sufficient temperature long enough to completely destroy the toxin. Cooking at the lower temperature of 80 °C (176 °F), such as in a slow cooker, can increase this danger and raise the toxin concentration up to fivefold. Canned red kidney beans, though, are safe to use immediately.”
That’s good to know James, thanks for sharing!