- Put the beans in the slow cooker and
add the 5 cups cooking water. (See page
47 for details on making this dish
without a slow cooker.) - Cook on low for 4½ hours.
- Rinse the beans in a colander with
cold water to stop the cooking process
and drain any excess liquid. - Store the beans in the refrigerator for
up to 1 week or in the freezer up to 3
months.
To make this dish in a 5-quart (4.74-L)
slow cooker, use 6 cups (1.36 kg) dried
kidney beans, soak them in 12 cups
water (2.84 L). Drain this water and
cook them in 8 cups fresh water (1.90