how to cook dry beans in a slow cooker

To cook dry beans in a slow cooker, follow these general steps:

1. Rinse the dried beans thoroughly and remove any debris or damaged beans.
2. Optionally, soak the beans:
   • Soak overnight in cold water (up to 24 hours) or use a quick-soak method by boiling for 2 minutes and then soaking for 1 hour.
3. Drain and rinse the soaked beans.
4. Place the beans in the slow cooker.
5. Add 8 cups of water or broth for each pound of beans, along with any desired seasonings such as garlic, onion powder, salt (added after cooking to avoid hardening beans), pepper, and herbs.
6. Cook on high for about 4 to 6 hours or on low for 6 to 8 hours. Check for doneness starting at the 4-hour mark.
7. Once cooked, drain if desired, and the beans are ready to use or freeze.

Cooking without soaking is also an option but will take longer, about 5 to 6 hours on high or 8 to 10 hours on low. Adding salt after cooking helps keep beans tender. This slow cooker method is convenient for making a large batch, and cooked beans can be stored in their cooking liquid and frozen for future use.