Dried beans safely in a slow cooker

These steps assume

• The slow cooker is stable and used according to its manual.
• The lid stays closed for most of the cooking time.
• Times are guides; texture and a safe core temperature determine doneness.

What you need

• Dried beans
• Large saucepan
• Fresh water
• Colander
• Slow cooker

Step by step

1. 1

   Soak as the package directs, discard the water and rinse.

   • Equipment: Slow cooker, measuring cup and spoon.
   • Heat: No heat.
   • Time: 2–5 minutes.
   • Looks like: Soaking water has been discarded.
   • If it goes wrong: LOW alone does not reliably destroy the toxin.
   • Done when: Soaking water has been discarded.

2. 2

   Hard-boil kidney beans in fresh water for at least 10 minutes.

   • Equipment: Slow cooker with lid and timer.
   • Heat: LOW or HIGH as directed.
   • Time: Follow the dish's cooking time.
   • Looks like: The entire pot is at a vigorous rolling boil.
   • If it goes wrong: Reusing soaking water.
   • Done when: The entire pot is at a vigorous rolling boil.

3. 3

   Transfer to the slow cooker and cook until completely tender.

   • Equipment: Spoon, tongs or thermometer as needed.
   • Heat: Off.
   • Time: 5–15 minutes.
   • Looks like: Beans are creamy throughout with no hard center.
   • If it goes wrong: Tasting partly cooked beans.
   • Done when: Beans are creamy throughout with no hard center.

If it doesn't turn out as expected

• LOW alone does not reliably destroy the toxin.
• Reusing soaking water.
• Tasting partly cooked beans.

Food safety

Never taste raw or partly cooked kidney beans. Seek medical advice for nausea and vomiting after eating beans.