Mexican Bean Soup ( Slow cooker option) (2024)

FAQs

Can you cook beans in a slow cooker? ›

Put beans into the slow cooker and add enough water to cover beans by 2 inches. Turn cooker to HIGH and cook beans until they're tender and cooked through, about 5-6 hours for unsoaked beans. (You can also cook the unsoaked beans on low, which would take about twice as long.)

In general, it's best to stick to the indicated cook time on the recipe you're following. Most slow cooker meals take 8-12 hours on low or 4-6 hours on high, but there are also recipes for slow-cooked meat that take up to 24 hours.

Since most slow cookers do not reach the boiling point (212°F), beans prepared in them without soaking and cooking them first will carry the toxic lectin. (And no need to worry about canned beans; they've already been prepared properly.)

Cook low and slow—patience is key. To cook on the stove, bring the pot of beans (soaked or unsoaked, with olive oil, salt, and any seasonings plus 2 to 3 inches of liquid covering them) to a boil over high heat, then reduce the heat so that your beans are barely but steadily simmering and cover with the lid.

Dried beans typically have a moisture content of around 16%. However, as they age, moisture evaporates, giving pectin time to age and harden the skin. These beans can often take much longer to soften while soaking and cooking, up to twice the time!

Convenient: Rehydrating dried beans may result in a more nuanced, flavorful dish, but canned beans reign supreme in terms of convenience (they're already fully cooked) and can be easily infused with extra flavor.

“Sometimes you just need the beans as an ingredient, other times you need the liquid to get a better yield for a soup, or to add more flavor to the dish,” Castelforte notes. If your dish is soupy, saucy or stewy, toss in the liquid. If you're going for more of a sauté, roast, or crisp quality, drain it.

Pour the beans directly into the pot and season for how you plan to use them. Allow it to simmer, stirring occasionally. Continue to stir and heat beans until they reach the desired temperature and consistency, about 5-10 minutes.

What's the difference between Soup Beans and bean soup? The differences lie in the ingredients and the texture. Soup beans are beans that are slowly simmered in water for a couple of hours until they're soft and tender. The beans are flavored with ham, onion and garlic.

What to add to bland bean soup? ›

They're a great of plant-based protein, fiber, iron and antioxidants. Eating beans on a regular basis can help in maintaining a healthy weight, reducing the risk of chronic diseases and supporting your gut health. Soups is an easy and delicious way to enjoy these health benefits of beans.

If you don't have time to presoak, don't sweat it– your beans will still be tender and delicious. However, there is one exception: if you're starting with old beans that have suffered moisture loss (Primary Beans defines as beans older than 2 years from harvest), a presoak may help you achieve evenly cooked beans.

It's important for beans to remain submerged in a few inches of water throughout the cooking process so they don't dry out. Cover pot, bring to a boil over medium-high heat, and then remove from heat. Let rest 1 hour. (You can also quick-soak beans in the Instant Pot or another pressure cooker.)

Cornstarch, potato starch, and chickpea flour are a couple of pantry-friendly ways to thicken soups, stews, and sauces in the slow cooker. Just a tablespoon or two of any — added towards the end of cooking — will thicken sauces especially well.

Rinse 1 lb of dried or pre-soaked beans and place in a heavy pot. Cover with at least 1 inch of water. Add aromatics such as bay leaf, whole garlic cloves, chopped carrots and onion, a ham hock, etc. Bring to a boil over medium-high heat, then reduce heat to a low simmer; you should barely see the water bubble.