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Slow Cooked Beans

Slow Cooked Beans
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WebMD Recipe from

By cooking your own dried beans, you save money, reduce sodium and get better flavor along with, surprisingly, more vitamins and minerals. If you can't use the whole batch, freeze surplus cooked beans for later use in soups, salads and dips. The range of time for cooking beans is wide and varies with the age and the type of beans selected.

Prep: 10 minutes | Total Time: 3 1/2-5 hours
  • 1 pound
    dried beans such as cannellini beans, black beans, kidney beans, black-eyed peas, great northern beans or pinto beans
  • onion, chopped
  • 4 cloves
    garlic, minced
  • 6 sprigs
    fresh thyme, or 1 teaspoon dried
  • bay leaf
  • 5 cups
    water, boiling
  • 1/2 teaspoon
  1. Soak beans in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.)
  2. Drain the beans and place them in a slow cooker. Add onion, garlic, thyme and bay leaf. Pour in boiling water. Cook, covered, on high until beans are tender, 2 to 3 1/2 hours. Add salt, cover, and cook for 15 minutes more.


Nutritional Information

Makes: 6 cups
Serving Size: 1 cup
  • Calories260
  • Fat1 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates48 g
    • Dietary fiber19 g
  • Protein15 g
  • Sodium201 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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