• 1 pound dry beans, picked over
  • Water


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.

  1. Soak beans overnight in water or boil on the stove for 10 minutes.
  2. Then let the beans sit, covered, in the hot water for 1 hour before draining.
  3. Place the drained beans into your slow cooker insert and add 6 cups of fresh water.
  4. Cover and cook on low for 8 to 12 hours.
  5. If you live at a high elevation, your beans will take longer to cook than they do at sea level.
  6. Drain and let the beans cool before placing about 1 ⅔ cup portions into individual freezer containers or bags.
  7. Use each portion as you would one 15-ounce can of beans.


Makes about 5 cups

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.

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