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Discussion Starter #1
They either break up and don't look nice or look nice, like canned, but aren't completely cooked. I used to cook them on the stove and would pay attention to them while they cooked and they'd come out pretty perfect, but with 3 little ones I switched to the crock pot to save time but have not been as successful.<br><br>
Any tips?<br>
What's your method?<br><br>
We pretty much only eat pintos, black beans, chick peas, and occasionally a white bean used to make veggie sausages.
 

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I make beans in the crockpot all the time... I just rinse, dump them in, cover with water and walk away. I don't soak or anything <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/hide.gif" style="border:0px solid;" title="hide"> Mine always come out fine... if I want whole-ish beans (like canned) I try to tiem them for 6-8 hours before dinner... much more than that they start to fall apart (which for some stuff, like bean dip, is just peachy fine <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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I don't know what to tell you. Maybe if you pay a little more attention to the timing you'll catch them at the right stage. They can vary a great deal in cooking time depending on how old they are.<br><br>
I do as the pp--rinse, cover with water and let them go, and they come out fine.
 

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I just rinse them in a colander and then pick out the ugly beans. I like to add a little fat ( ham bone, bacon, ect) I use the high setting for the first two hours and then turn it to low heat. I add my spices and sliced onion when I switch it to low. Sometimes if I overcook them I will have split or broken beans , but I don't mind as long as they taste good.<br><br>
I have cooked them on the stove to the point of semi soft or just not hard and then transfered them to the crock on low heat to finish the cooking. I do this when I am in a hurry.<br><br>
I have also bought the giant can of bush pinto beans and added all my spices and simmered on low. I do this when I find out we are going to have a crowd at the last minute.
 

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Discussion Starter #5
I guess I'm cooking them too long, I have been doing 5-6 hours on low followed by 4-5 hours on high. I will try a few hours on high first followed by low, maybe on a day when I will be home all day and can set a timer for every hour to catch them when they a "perfect".
 

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Yeah, that sounds a bit much. If I'm looking for perfect beans ~ 5-6pm I either start them on HIGH ~11-12 and leave'm till 4-5 and then check and re-asses whether to turn them down or not, or start ~8-9am and just leave'm on low all day.<br><br>
Good luck!!
 

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I put mine on high and start checking at 5 hours. I don't think I've ever had to go more than 6 hours on high.<br><br>
If I do them on low, I start checking at 8 hours.
 
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