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gear:slow-cooker [2026/02/17 22:22] – [Timing is Everything] Humphrey Boa-Gartgear:slow-cooker [2026/02/17 22:25] (current) – [Working with Beans] Humphrey Boa-Gart
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 Dry beans take even longer, as they have to be soaked overnight. I generally let them sit in a covered bowl of water for 24 hours beforehand. If the water gets murky really fast, I might change the water out at the 12 hour mark. After that, you have to briefly boil them to kill the compounds that cause indigestion, as most slow cookers do not get hot enough to do this. 10 minutes is all it takes. Rinse them with clean water between soaking and boiling, and then rinse them again before adding them to the slow cooker. Dry beans take even longer, as they have to be soaked overnight. I generally let them sit in a covered bowl of water for 24 hours beforehand. If the water gets murky really fast, I might change the water out at the 12 hour mark. After that, you have to briefly boil them to kill the compounds that cause indigestion, as most slow cookers do not get hot enough to do this. 10 minutes is all it takes. Rinse them with clean water between soaking and boiling, and then rinse them again before adding them to the slow cooker.
  
 +Even canned beans should be rinsed. They do not need to soak, but you should empty the cans out into a colander and rinse off all the foul preservative-laden juices they came packaged with. Frozen beans too, give them a quick rinse to get the freezer-flavored frost off of them. Your final product will be much better as a result.
  
  
gear/slow-cooker.1771366932.txt.gz · Last modified: by Humphrey Boa-Gart

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