Homemade Canned Beans

Homemade “Canned” Beans

One pound of dry beans costs approximately the same as one 15-ounce can, but you get three times the yield. I like having pre-cooked beans on hand in the freezer to toss into salads or soups. My kids enjoy munching on them right out of the freezer.

5 from 1 vote
Homemade Canned Beans
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Homemade “Canned” Beans

Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Side Dish
Servings: 5 cups

Ingredients

  • 1 pound dry beans , picked over
  • Water

Instructions

  • Use a 6-quart slow cooker. Important note: All varieties of red beans must be boiled in water for at least 10 minutes before slow cooking to kill a naturally-occurring potential toxin. Soak beans overnight in water or boil on the stove for 10 minutes. Then let the beans sit, covered, in the hot water for 1 hour before draining.
  • Place the drained beans into your slow cooker insert and add 6 cups of fresh water. Cover and cook on low for 8 to 12 hours. If you live at a high elevation, your beans will take longer to cook than they do at sea level.
  • Drain and let the beans cool before placing about 1⅔ cup portions into individual freezer con-tainers or bags. Use each portion as you would one 15-ounce can of beans.

Homemade Canned Beans Recipe

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Beans Dairy Free Magazine
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