Once you make these garlicky cranberry beans in a slow cooker, you might never go back to canned beans.
When I was visiting San Francisco with my husband a while ago, I stocked up on dried beans from Rancho Gordo – they had a table set up among the farmers outside the Ferry Building. (The Ferry Building Market!!! Have you ever been? HEAVEN.) Rancho Gordo had some amazing varieties of beans that I just had to try. They are all about heirloom beans and, truthfully, they just seemed kind of cool. (Check out their packaging below!) Recently, while at my local farmers market, I found cranberry beans here in NC, too. I don’t know how they kind of slipped under my radar for so long. They are delicious. And good for you. 😉
My kids love to eat beans, as do I, and I often give them beans right out of a can. But, since making them in your slow cooker is so darn easy, I’m really not sure why I don’t just do it this way every time! When you make these cranberry beans in your slow cooker, you control the flavors and the salt.
Making beans in a slow cooker …
Garlicky Cranberry Beans in a Slow Cooker (No Soaking!)
- 1 medium onion , chopped
- 5 or 6 cloves of garlic , minces
- 1 pound of dried cranberry beans , rinsed
- A little salt
- 4 cups (about) water
Combine everything in a small slow cooker.
Check the water level as you cook - add more water if necessary.
Cook on high for about 5 to 6 hours.
Check the water level as you cook – you might need a little bit more water after the beans have been cooking for a few hours.
You can serve the beans whole or mash them up a bit and make your own not-fried refried beans! After making beans in a slow cooker, you might never go back to canned…