2 cups dried beans, rinsed well
8 cups water
1 Tbsp. raw apple cider vinegar
Combine the beans and water in the crockpot.
Cook on high setting for 5 hours
Drain and cool the beans before storing.
Stir in the raw apple cider vinegar
Store in glass containers or glass jars. I like to measure mine into 2 cup servings because that’s about how many beans are in one 15 oz. can. 2 cups of beans will fill a pint jar all the way to the top so cool and then freeze before adding the lid, or store them in a quart sized jar.
Store in the fridge for up to a week or in the freezer for up to 3 months.
*Adding the apple cidar vinegar will help make your beans be more digestable.
If you have a large crockpot you can 1 1/2 or 2 times this recipe.
If you want to salt your beans do this after they have cooked. Adding salt to beans before they cook can make it harder for them to break down and cook properly.
This recipe makes 6 cups cooked beans and is equivalent to three 15 oz. cans of beans
Crock Pot bean cooking times does not change very much based on variety. Check tenderness after about 4 hours to see how they are doing.
Approx. 5 hour cooking time for:
Black Beans, pinto beans and navy beans
Approx. 5 1/2- 6 hour cooking time for:
Chickpeas (garbanzo beans), Kidney Beans, Great Northern Beans