Cook on low for 8-10 hours or on high for 5-6 hours. The dried beans will absorb the liquid, so if you leave the slow cooker unattended you'll want to ensure there's plenty of liquid. Place soaked beans and remaining ingredients into slow cooker and add plenty of water or broth (8-10 cups). Note: The slow cooker/crockpot method is not recommended for canned beans. If you make this recipe in a crock pot or slow cooker, soak the dried beans first, either overnight or the "quick-soak" method. Pour off the water, add the drained beans to the stock pot along with the chicken/vegetable broth and resume the recipe.
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