MommaCass's Profile

We have a large family(8) and we love to cook our beans -at least three pounds dry- in the Slow Cooker - usually pintos, but also soup beans and multi-bean mixes. Our practice is to soak the beans in the crock of the cooker overnight WITH SALT & SPICES (garlic powder, marjoram, and ground red pepper/cayenne). This helps the beans rehydrate with the flavors permeating the beans - a "self-marinade" for beans. Bean liquor is drained (I reserve up to 4 cups for adding if needed during the cooking) and floaters are discarded next morning.
Add enough fresh water to cover (2 inches over if I won't be home to check), add ham, a little minced onion, and cook! If there is not enough "soup" during cooking, I had a little of the reserved bean liquor.
We run all day on low - about 9 hours OR set on high for 5 hours - for soft centers with unbroken skins.
If the kids get home from school before the parental workday ends, they have to remember to save a few bowls for us!

Delicious!

Special Note: I omit the salt during presoak if I plan to use saltpork instead of ham. Also, make sure to remove the rind & rinse the saltpork well or your beans might be too salty.