Legumes or beans are an inexpensive source of fiber and protein. While cooking dry beans is time-consuming, it does not have to require supervision or effort if you use a slow cooker or crock pot. You can cook nearly any type of legume in the slow cooker, including lentils, split peas, black beans, and garbanzo beans. Use cooked legumes in your favorite recipes or freeze to have on hand as a quick dinner ingredient.
Step 1
Empty the beans into a colander. Rinse well with running water. Pick through the beans to remove pebbles, shriveled or partial beans and any loose skins or debris.
Step 2
Pour the beans from the colander into the crock of your crock pot. Add enough cold water to fully cover the beans. Cover the crock and soak the legumes overnight in the refrigerator. If your slow cooker does not have a removable crock, use a mixing bowl in its place for this step.
Step 3
Drain the legumes and fill the slow cooker with fresh water. Add 1/4 teaspoon baking soda to the cooking water.
Step 4
Cover the slow cooker and leave your legumes to cook for 4 hours on high or 8 hours on low. Drain, season and serve as desired.
Tips and Warnings
- If you're cooking red or brown lentils or green split peas, there is no need to presoak the beans. As an alternative to an overnight soak, bring the beans to a rolling boil in clean water. Remove from the heat source, cover and allow to sit at room temperature for 2 hours. Cook in your slow cooker as directed.
- You can cook beans without soaking them first, but they will take longer to cook and may cause more intestinal gas.
Things You'll Need
- 1 pound legumes
- Colander
- Baking soda
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