Yes, beans will absolutely soften when cooked in a crockpot or slow cooker. The low, slow cooking method of a crockpot breaks down the complex starches and fibers in dried beans to make them wonderfully soft and creamy. This hands-off cooking approach gives beans plenty of time to become perfectly tender. While beans can be tough or al dente when quickly boiled on the stovetop, slow cooking them for several hours melts away any trace of hardness. A crockpot provides the ideal environment for transformING tough, dried beans into an ultra-smooth and softmeal.
Why Do Beans Softene in a Crockpot?
There are a few key reasons why beans soften so well in a crockpot:
- Low, moist heat – A crockpot cooks at around 190°F to 200°F, which is below the boiling point of water. This gentle heat allows beans to break down slowly without getting overcooked. The crockpot’s lid also traps in moisture, keeping beans immersed in liquid as they cook.
- Time – While beans may cook through after 45 minutes to 1 hour on the stovetop, they need several hours in a slow cooker to reach peak tenderness. The extra time gives the bean’s starches and fibers ample time to fully soften and disintegrate.
- Acid – Many crockpot bean recipes include acidic ingredients like tomatoes, molasses, wine or citrus juice. The acid helps to further soften bean skins and break down oligosaccharides that cause gas.
The combination of gentle heat, moisture and time gives beans the perfect environment to become fork tender and silky smooth in texture. Beans cooked in a crockpot end up far softer than their stovetop counterpart.
Tips for Cooking Soft Beans in a Crockpot
Here are some tips to help ensure tender, creamy beans using a slow cooker:
- Soak beans before cooking – Soaking beans for 8 hours or up to 24 hours in water jumpstarts the hydration process and decreases total cook time. Always discard the soaking water before cooking.
- Don’t add salt too early – Salt can harden beans outer skin, so wait to add any salt until the last 30-60 minutes of cooking.
- Leave beans immersed in liquid – Beans should be just covered by an inch of water or broth in the crockpot. Check periodically to make sure they haven’t absorbed all the liquid.
- Cook on low – The low setting keeps beans bathed in gentle heat so they soften gradually without overcooking.
- Cook the right amount of time – Beans need 6-10 hours on low depending on variety and age. Undercooking can lead to hardness.
- Natural release – Allow beans to sit in the crockpot for 1 hour after cooking before releasing pressure. This prevents blowouts.
- Add acid – Stir in a tablespoon or two of vinegar, lemon juice, tomatoes, wine etc at the end for extra softening power.
Following these simple tips will reward you with fork-tender beans every time you use the crockpot.
Best Beans to Cook in a Crockpot
Nearly all varieties of beans turn out soft and creamy in the slow cooker. Some of the best include:
- Navy beans – These small white beans become perfect for making bean soup.
- Pinto beans – The classic refried bean softens up nicely and can be mashed.
- Black beans – They hold their shape well while becoming soft and creamy.
- Kidney beans – Kidney beans work beautifully and are great for chili.
- Cannellini beans – These large white beans work well in pasta fagioli soup.
- Chickpeas – Also called garbanzo beans, they take a bit longer but soften deliciously.
- Lentils – Small lentils cook quickly, breaking down into a thick, soft consistency.
Really any bean, whether heirloom or classic, will end up soft and luscious with the crockpot treatment. Avoid using very large beans like lima beans that can overcook and turn mushy more quickly.
Crockpot Bean Recipes for Soft Beans
Here are some delicious crockpot bean recipes that yield irresistibly soft, creamy beans:
Crockpot Pinto Beans
- 1 pound dried pinto beans, soaked overnight, drained
- 6 cups water or broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 jalapeños, chopped
- 3 Tbsp tomato paste
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
Add all ingredients to a crockpot. Cook on low setting for 8-10 hours. Mash beans slightly before serving if desired.
Slow Cooker Black Bean Soup
- 1 pound dried black beans, soaked overnight
- 4 cups vegetable or chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 tsp cumin
- 2 Tbsp lime juice
- Salt and pepper to taste
Drain and rinse soaked beans. Add all ingredients to crockpot and cook on low for 8 hours. Use immersion blender to slightly puree soup to thicken.
Slow Cooker Chickpeas
- 1 pound dried chickpeas, soaked overnight
- 4 cups water or broth
- 1 onion, quartered
- 4 cloves garlic, smashed
- 1 bay leaf
- 2 tsp paprika
- Juice from 1 lemon
- Salt and pepper to taste
Drain and rinse soaked chickpeas. Add all ingredients to crockpot and cook on low for 6-8 hours. Discard onion, garlic and bay before serving.
Serving Soft Crockpot Beans
Once your beans are fork-tender, the possibilities are endless for how to serve them up. Here are some delicious ways to use soft crockpot beans:
- tacos
- burritos
- nachos
- quesadillas
- salads
- soups
- chilis
- dips
- spreads
- side dishes
- rice bowls
- stews
- casseroles
- skillets
- falafel
- burgers
- fritters
- hummus
The possibilities are endless! Soft, creamy beans pair well with so many flavors and ingredients. They are inexpensive, nutritious and utterly satisfying.
Storing and Freezing Crockpot Beans
Leftover crockpot beans store easily in the fridge or freezer:
- Fridge – Store beans in their cooking liquid in an airtight container. Use within 3-5 days.
- Freezer – Portion beans and liquid into freezer bags or containers, leaving 1-inch headspace. Flatten to freeze. Use within 4-6 months.
- Reheating – Thaw frozen beans in the fridge before reheating on the stovetop or microwave.
Properly stored, cooked beans stay fresh for several days in the fridge or up to 6 months in the freezer. They thaw beautifully and can be used in any recipe.
Conclusion
Crockpots are absolutely perfect for turning tough, dried beans into soft, creamy perfection. The low, moist heat gives beans ample time to break down and become irresistibly smooth and tender. While beans can become tough and overcooked on the stovetop, they turn out perfect every time from the crockpot. Soaking beans beforehand and cooking on low for the right amount of time guarantees tender results. Virtually any bean variety can be used to make soups, tacos, dips and entrées with incredible texture. Cook up a batch on your next lazy Sunday for soft, creamy beans all week long.