My friend Katie has long since told me the values of using dried beans instead of canned-not only do they taste better, but they are far cheaper and have much less sodium. Still, I found using dried beans a lot of work until I read “The Best of Bridge Slow Cooker” cookbook and found out how to make dried beans in a crock pot! It’s so easy, and you don’t feel chained to your stove.
Pick through your beans to get rid of any pebbles or bits of dirt. Measure them into your slowcooker and then cover them with three times their volume with water. For example, 1 cup of beans would be covered with three cups of water. Soak the beans overnight on your counter with the slowcooker off, and drain them in the morning.
Re-measure the beans, since they will have picked up water and swollen. Cover them with three times their volume of water again. Add some bay leaves and some sprigs of fresh herbs, like thyme, parsley, rosemary, or sage. Don't add salt or your beans will be tough. Turn on the slowcooker and cook on high for about 4-5 hours, or low for 10-12 hours. Keep an eye on them so they don't become over cooked and mushy.
When the beans are cooked, drain the water off and you can use them or freeze the beans in plastic containers or freezer bags to be used later in the week.
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