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.