MISSRUTH - yes of course you can cook them in the slow cooker IF you have ALREADY boiled them for 10 minutes!! That's why I said in my post that they should be boiled at 212 degrees (or higher - as I do it) for 10 minutes. Putting them in the slow cooker or any other method of cooking after that obviously is fine. But DRIED kidney beans should never be placed directly (after soaking) into a slow cooker -- it is very dangerous and a lot of people don't know that.
3/10/13 4:14 P
Salt doesn't harden the beans, just add them to the pot with the other ingredients. I use them all the time to make chili
3/10/13 4:00 P
Actually, you can cook dry kidney beans in the crockpot; I've done it successfully numerous times. First you need to soak them 5 hours. (I usually just leave them overnight.) Discard the soak water, rinse the beans, cover with fresh water, and boil for 10 minutes. Discard the water, put in crockpot and cover with fresh water, and cook.
I have a large crockpot and usually do a whole bag at a go, and then portion them into maybe 2 cups, and freeze for future use.
Edited to add: I usually follow this method for any beans I do in the crockpot. Other beans besides red kidneys, have this toxin in them. But to a much lesser degree.
Don't add any salt when you put the beans in the pot -- add it at the table. I don't have a slow cooker so I don't know if salt will harden the beans in a slow cooker -- it will in a pressure cooker, which is what I use -- I just add the salt at the end. I don't think salt is a problem when cooking beans in a regular pot so maybe it's okay in a slow cooker too.
I've used dried beans cooked from scatch, in crockpot recipes. And they haven't turned all mushy. It's not much different than using canned beans (except of course when I cook from dry, I don't add any salt). So if the recipe called for canned, just use your cooked-from-dry. I think you'd want to be sure you didn't overcook them first.
The corn-- I can't say on that. But crockpot recipes routinely call for canned corn. All canned food has already been cooked-- part of the canning process is to heat the food up to a certain point, for a certain amount of time-- to kill bacteria.
Personally, I'd cook the corn and beans and then proceed as normal with the recipe in the crockpot. If you think for example that the corn came out too mushy, next time don't add it til about an hour or two before the recipe is done.
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3/10/13 1:53 P
I am planning to freshen up my weekly tortilla soup this time around. I wanted to use dried beans and fresh ears of corn in substitute of canned. I've read in plenty of places that the salt will cause the dried beans to remain hard. How would I cook the beans first? If I did the normal quick soak and cook first wouldn't they be soggy messes after the additional six hours in the crackpot? Same for the corn if I roast it in the oven first.
I just realized my lovely phone posted this twice. How on earth do I delete the other two :)
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