This is my all-purpose slow cooker beans recipe, and I make it at least twice a month. There's something so comforting about a fresh batch of slow cooked beans. They're rich, creamy, and honestly they are the best beans. It's a great recipe to have on hand.
Don't get me wrong, having a can of beans handy is still essential in our house. They're convenient and lifesaving on busy nights. But when you have the time, cooking dried beans in the slow cooker gives you a pot of beans that can really be a meal on their own.
The best part is how simple this method is. I keep the flavor very basic with aromatics like shallot or onion and garlic. That way the beans can be used in all kinds of meals later in the week.
I usually make a big batch and freeze portions to use in other bean recipes or to have as the perfect side dish alongside recipes such as my Green Chili Enchiladas. Sometimes I'll add a couple strips of bacon or ham hocks if I want a heartier pot of beans, but most of the time I keep them neutral so they're flexible.
One note about soaking beans. I usually skip soaking because I buy beans from Rancho Gordo, which tend to be fresher than what you find at the grocery store. If you're using standard dried beans from the store, you may want to soak beans overnight to help them cook more evenly. Once you try slow cooker beans from scratch, it's hard to go back.
Why This Recipe Works
- The slow cooker does most of the work. Just add everything to the pot and let it simmer away.
- Dried beans are one of the cheapest pantry staples you can buy, and they stretch into multiple meals.
- This recipe makes a big batch, which means leftovers for later in the week or the freezer.
- This method works with pinto beans, black beans, navy beans, white beans or cannellini beans, butter beans, cranberry beans, and more.
Ingredients You'll Need
Dried beans - The star of the recipe. You can use red kidney beans, pinto beans, white kidney beans, black, navy, or whatever beans you have.
Shallot or onion - Adds gentle sweetness and flavor to the cooking liquid.
Garlic - Just a couple cloves bring depth to the beans.
Water - Enough to cover the beans by about an inch so they cook evenly. You can use chicken broth as well.
Salt - Added later in the cooking process so the beans soften properly.
Optional bacon - Adds smoky flavor if you want a heartier pot of beans.
How to Make Slow Cooker Beans
Pick through the dried beans and remove any debris or small stones. Rinse well under cold water. Sauté your aromatics either in your slow cooker if it has that setting or in a separate pan with some olive oil.
Place the beans in the slow cooker with diced shallot or onion and minced garlic. Pour in about 6-8 cups of water, or enough so the water sits about one inch above the beans.
Cook on HIGH for 3-4 hours. After the beans have cooked for about 1-2 hours, add a generous pinch of salt. This helps season the beans properly. Keep an eye on the beans as they cook. Add more water if needed so they don't dry out.
When the beans are soft and creamy, they're ready to eat. Cooking time can vary depending on the beans, but give yourself at least four hours total.
Variations & Swaps
- Add bacon - A couple strips of bacon add smoky flavor and make the beans feel a little heartier.
- Use different aromatics - Leeks, green onions, green bell peppers or even a smashed clove of garlic all work well.
- Add herbs - Bay leaves, thyme, or oregano are great additions while the beans cook.
- Make them spicy - Throw in a dried chili powder or a pinch of red pepper flakes.
Get the Recipe
Slow Cooker Beans
- Total Time: 4 hours 15 minutes
- Yield: 8 1x
Description
Learn how to make slow cooker beans from scratch using dried beans and simple ingredients. A budget-friendly recipe for tender beans perfect for meal prep.
Ingredients
- 1 lb dried beans
- 1 shallot or small yellow onion, diced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 6-8 cups water
- 3-4 teaspoons kosher salt
Instructions
- Sort and rinse (and soak, optional)
Pick through the dried beans and remove any debris or small stones. Rinse well under cold water.If using standard grocery store beans, you can soak them overnight in a bowl of water to help them cook more evenly. Drain and rinse before adding to the slow cooker.
If you're beans are very fresh, you can skip this step.
- Sauté the aromatics (optional)
If your slow cooker has a sauté function, cook the diced shallot or onion in 1 tablespoon olive oil until softened. Add the minced garlic and cook for about 1 minute, just until fragrant (don't let it burn).If your slow cooker doesn't have this feature, use a separate skillet. You can also skip this step for a simpler version.
If using bacon, cut it into 1-inch pieces and brown it with the aromatics to build extra flavor.
- Add everything to the slow cooker
Add the beans, sautéed aromatics (if using), and about 6 cups of water. The water should sit about 1 inch above the beans. Add about 2 teaspoons of salt and give everything a good stir.If your using a ham hock, add it to the pot at this point.
- Cook on high
Cook on HIGH for 3-4 hours, keeping the beans at a steady simmer. - Check the liquid
Make sure the beans stay fully submerged. Add more water as needed if they start to look dry. - Check for doneness
When the beans are soft and creamy, they're ready. I like to taste a few beans to make sure the whole pot is evenly cooked.
Notes
Wait until the beans are fully cooked before adding anything acidic. Tomatoes, vinegar, or citrus will keep beans from softening.
Cook on HIGH. Slow cooker beans need a steady simmer to soften properly. Cooking on low often leaves them firm.
Keep the beans covered with liquid. If the liquid level gets low, just add more hot water.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Storage & Freezing
Slow cooker beans store beautifully.
Refrigerator:
Store in an airtight container for up to 5 days.
Freezer:
Let the beans cool completely, then freeze in containers or freezer bags for up to 3 months.
I like freezing them in smaller portions so I can pull out just what I need for a quick dinner. Check out my favorite freezer storage containers!
Our favorite thing to do with leftover beans is make refried beans or a hearty bean dip appetizer with them.
Tested & Tried Tips
Don't add acid early
Tomatoes, vinegar, or citrus will keep beans from softening. Wait until the beans are fully cooked before adding anything acidic.
Cook on HIGH
Slow cooker beans need a steady simmer to soften properly. Cooking on low often leaves them firm.
Keep the beans covered with liquid
If the liquid level gets low, just add more hot water.
What to Serve With Slow Cooker Beans
These beans are simple enough to go with just about anything or they could be a great easy side dish.
- Cornbread
- Steamed rice
- Roasted vegetables
- Grilled sausage
- Scrambled eggs for breakfast tacos
- Spoon them over grains like farro or quinoa
Honestly, a bowl of beans with warm cornbread is one of my favorite comfort meals.
Frequently Asked Questions
Not always. Fresher beans often cook fine without soaking. If your beans are older, soaking overnight can help them cook more evenly.
The two most common reasons are cooking on too low of heat or adding acidic ingredients too early.
Yes. Any types of beans will work. Pinto beans, black beans, navy beans, cranberry beans, and great northern beans all work well.
Yes, but only after the beans are fully cooked.
Looking for more Slow Cooker Recipes? Check out some of my favorites!
Nolan says
One of my all time favorites!