Question about cooking beans from dry vs canned in a slow cooker

I see everyone online always saying you gotta soak dry beans overnight before putting them in a slow cooker. I tried that twice and they still came out crunchy in the middle after 8 hours. So I just started dumping canned beans straight in with my stews and soups. They're always tender and I never worry about undercooking. It saves me like 3 hours of prep too. Has anyone else had bad luck with dry beans in a slow cooker?

2 comments

2 Comments

nelson.gavin1mo ago

Sit down for a second. You left beans out so long they started to ferment? That's a whole different level of cooking disaster I've never even heard of.

ryanh771mo ago

...and I feel your pain man. I once tried cooking dry pinto beans in the slow cooker for a chili and ended up with what I can only describe as crunchy bean gravel. My wife still brings it up. Canned beans are the way to go for me too. Dump and forget. I'd probably mess up soaking them anyway, I'd forget and leave them out so long they'd start fermenting. Now I just buy the big cans at Costco and call it a day.