Cooking dried beans in a small slow cooker is an easy, economical way to have fresh beans on hand without opening a can. I often make a full pound and freeze the extras for later, but sometimes I only need about 2 1/2 to 3 cups of cooked beans for a single meal. For those occasions a 1 1/2‑quart slow cooker is perfect—small, efficient, and ideal for producing just the right amount.
Using a compact slow cooker lets you set it in the morning and come home to perfectly tender beans. There’s no need to soak, no cans or BPA concerns, and dried beans are inexpensive enough that choosing organic varieties is affordable if that’s your preference.
Why make dried beans in a slow cooker?
Slow cooking dried beans is largely hands‑off: add beans and water in the morning and let the cooker do the work. The slow, gentle heat yields tender beans and a flavorful cooking liquid you can use as broth, or you can drain them if a recipe calls for drier beans. This method eliminates the need for soaking and frees up stovetop space.
Why do some beans take longer to cook than others?
Bean age and variety affect cooking time. Older beans—especially if they’ve sat in the pantry for a year or more—can take longer to soften. If you’re working with aged beans you may need to soak them first, cook on high, or allow extended cooking time by running the slow cooker overnight and through the day on low. Different bean types also vary in how long they take to become tender: smaller beans will usually cook faster than larger ones.
Choose the approach that fits your schedule. You can add aromatics, herbs, or spices while the beans cook, but keeping them plain is often the best choice if you plan to use the beans in another recipe where additional flavors will be introduced.
Beyond Easy Slow Cooker Beans – 1½ Quart Version
3 cups
5 minutes
9 hours
9 hours 5 minutes
This recipe is designed for a smaller slow cooker, about 1½ to 2 quarts. Set it and forget it: when you return home or wake up, the beans will be ready to use in another dish. If you prefer less cooking liquid, simply drain the beans in a colander before using.
Ingredients
- 1 cup dried pinto beans
- 3 cups water
Instructions
- In the morning: add the dried beans to the slow cooker.
- Pour in 3 cups of water.
- Cook on low for about 9 hours, or until the beans are tender. Drain if you don’t want to use the cooking liquid.
Notes
If you prefer more flavor, add a clove of garlic, a bay leaf, or a sprig of thyme while the beans cook. Avoid adding salt or acidic ingredients (like tomatoes or vinegar) until the beans are fully tender, as these can slow the softening process. Older beans may require longer cooking or an initial quick soak.
Nutrition Information
Yield 6
Serving Size 1
Amount Per Serving
Calories 41Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 5mgCarbohydrates 7gFiber 3gSugar 0gProtein 3g
Nutrition information is an estimate. For specific dietary needs, enter the exact ingredients you use into a nutrition calculator recommended by your healthcare provider.
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