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

Print Recipe

Homemade “Canned” Beans

Prep Time10 mins

Cook Time8 hrs

Total Time8 hrs 10 mins

Course: Side Dish

Servings: 5 cups

Author: Stephanie O'Dea

Ingredients

• ▢ 1 pound dry beans , picked over
• ▢ Water

US Customary - Metric

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.

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