Dicktures
Using dry beans in a converted slow cooker recipe?
I usually make this ham and bean soup (good time with holiday leftover ham) with canned beans thrown in the crock pot. I put in the crock pot before work and set for 9 hours on low – come home about 12 hours later and enjoy. Never had a problem.
Was wondering if it’s going to affect anything if I throw dry beans in the recipe instead of canned beans for slow cooking? I planned on rinsing them.
Recipe: https://www.allrecipes.com/recipe/17628/basic-ham-and-bean-soup/
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You have to be very careful, as undercooked beans can be deadly due to toxins
[More info](https://www.wildoats.com/blog-posts/undercooked-beans-dangerous/)
Soak all beans overnight.
Drain the beans before cooking, and change the water.
Cook beans throughly, according to package directions.
Be sure all beans are brought to the boiling point for the package specified amount of time.
Never eat raw beans of any kind.
I have found through trial and error that if I wash and inspect the dry beans and then soak overnight, and cook on low in the crockpot 8-10 hours with at least 1.5 -2 inches of the liquid over them (I usually use chicken stock) they come out tender but not too mushy. Soaking the beans for me seems to be the key.