Slow Cooker Beans

Making perfectly cooked beans is one of the best uses for a slow cooker. Here's a quick guide to making any bean in the slow cooker (shown here with white beans)



  • 1 lb any dried beans (other than lentils; see Lentils with Herbs)
  • 1 bay leaf
  • 2 cloves peeled garlic
  • 2 sprigs thyme (optional)
  • salt and pepper


Rinse and soak beans using one of the methods below:

  • Overnight - rinse beans and place in a large bowl, cover with cold water and let soak overnight.
  • Quick Soak - rinse beans and place in a large pot.  Cover with water and bring to a boil.  Let the beans boil for two minutes.  Remove from the heat and let stand for one hour.

Drain the beans and place them in a slow cooker. Add bay leaf, garlic, and thyme. Add enough water to cover beans by about 2 inches. Cook, covered, on high until beans are tender, 3-4 hours or on low 6 - 8 hours. Add salt and pepper to taste. Remove bay leaf, garlic and thyme.

You'll know they're done when they're tender but not mushy.

Cool the beans and then store them in the fridge for a week or in the freezer for up to 3 months.