Can we talk about using a slow cooker for dried beans instead of canned?

I switched from canned beans to cooking dried ones in my slow cooker overnight. A 2 pound bag of pinto beans costs about $2.50 and makes enough for 5 meals. Has anyone else noticed how much better the texture is when you do them yourself?

3 comments

3 Comments

scott.drew14d ago

Forget the texture, soak them with kombu instead of salt and see how much easier they digest.

vera_palmer14d ago

Oh wait, kombu is actually a type of seaweed, not really a substitute for salt. You'd still need salt for the brine, kombu just adds umami and helps with digestion. So you'd use both, not swap one for the other.

scott.drew12d ago

Bruh, @vera_palmer just out here dropping knowledge on my kombu game like I'm trying to ferment a science experiment instead of some beans lol. "Adds umami and helps with digestion" - yeah, sure, but tell that to my gas later if I skip the seaweed soak. So basically I gotta use both salt AND kombu? That's like saying I need ketchup AND mustard for my hot dog when I just wanted one less thing to wash. Guess my lazy bean hack is officially dead in the water.