Prepping dry beans for a slow cooker recipe?

[Anonymous]

Does anyone know how to substitute and prep dry beans when a slow cooker recipe calls for canned beans?

1 can of kidney beans = # dry beans?
1 can of black beans = # dry beans?

[Anonymous]

Conversion chart:

http://beaninstitute.com/recipes/bean-yield-chart/

[Anonymous]

Don't cook kidney beans in a slow cooker. It doesn't get hot enough.

[Anonymous]

Anonymous wrote:Don't cook kidney beans in a slow cooker. It doesn't get hot enough.

That is false. But I think OP was asking about quantity. A can of beans is about 1.5 cups. I usually make a whole pound of beans and freeze what I don't need in 1.5 or 3 cup quantities.

[Anonymous]

Anonymous wrote:Don't cook kidney beans in a slow cooker. It doesn't get hot enough.

New poster. This is true. slow cooker does NOT fully cook dried beans... maybe after 24 hours. Never had the patience to wait longer than 6 hours. On the stove top, it takes about 30 minutes. Now days, I just use canned beans and call it a day.

[Anonymous]

If I do not have the time to soak my dry beans overnight, I use the pressure cooker.

[Anonymous]

OP here. I bought a bunch of dry beans, which I never used before. I found it very simple to cook the beans after soaking overnight.

I wondered how the cooked dry beans would taste in the slow cooker. If I cooked the dry beans, and then used the cooked dry beans in the slow cooker, how would they taste?

I read online to NOT cook or soak the dry beans, and just put the dry beans in the slow cooker.

[Anonymous]

Anonymous wrote:Don't cook kidney beans in a slow cooker. It doesn't get hot enough.

https://www.americastestkitchen.com/recipes/5365-slow-cooker-black-bean-soup

Slow-Cooker Black Bean Soup

From The Best Make-Ahead Recipe

WHY THIS RECIPE WORKS:
We found that unsoaked beans worked fine in our slow-cooker black bean soup recipe. It was well worth the time and effort to sauté the aromatics before adding them to the cooker; the black bean soup recipe that skipped this step tasted flat. As for flavor, we knew we wanted a robust smoked pork presence. We tested our way through porky ingredients like bacon, kielbasa, ham, and ham hocks before deciding that the latter contributed all the depth we wanted. Once the soup was done—eight to 10 hours later—we stripped the meat from the hocks and stirred it into the beans.