Yield 10 - 12 cups
Slow Cooked Beans
1. Many raw beans contain a toxin that is destroyed by boiling for at least ten minutes. Most slow cookers get hot enough to bring beans to a good boil for several hours. Check your beans at the end of the cooking time to make sure they are gently boiling.
2. The cooked beans should be very, very tender before serving. If your beans are not soft after 8 hours of cooking, they may be too old or your slow cooker may not be working correctly.
3. This recipe is for a 3- to 4-quart crock-pot. If using a smaller slow cooker, reduce ingredient amounts and increase cooking time.
4. The amount of water needed may vary. Some crock-pots lose a lot of water during cooking, and some do not. With just a little bit of experimenting, you'll know exactly how much water your cooker requires. In fact, I never measure the water when I add it to the beans. I just pour it in to about an inch from the top of the cooker and they always cook up nicely.
Recipe by JennifersKitchen at https://jenniferskitchen.com/2009/02/how-to-cook-beans-in-a-slow-cooker-crock-pot.html