Category: Recipes

Slow Cooker Method

12oz Beans:

1. NO SOAK METHOD
2. Spread out dry beans and remove any foreign particles.
3. Rinse beans, and then place in slow cooker with 4 ½ cups water.
4. Add 1lb of ham, ham hock, hambone, or sausage to pot.
5. Place slow cooker on high and cook 3-4 hours or until beans are tender (or low for 7-8 hours). Check water level and add hot water to beans if necessary.
6. Salt and pepper to taste.

16oz Beans:

1. NO SOAK METHOD
2. Spread out dry beans and remove any foreign particles.
3. Rinse beans, and then place in slow cooker with 6 cups water.
4. Add 1lb of ham, ham hock, hambone, or sausage to pot.
5. Place slow cooker on high and cook for about 5 hours or until beans are tender (or low for 7-8 hours). Check water level and add hot water to beans if necessary.
6. Salt and pepper to taste.

24oz Beans:

1. NO SOAK METHOD
2. Spread out dry beans and remove any foreign particles.
3. Rinse beans, and then place in slow cooker with 8 cups water.
4. Add 1lb ham, ham hock, hambone, or sausage to pot.
5. Place slow cooker on high and cook for about 5 hours or until beans are tender (or low for 7-8 hours).
6. Salt and pepper to taste.

32oz Beans:

1. NO SOAK METHOD
2. Spread out dry beans and remove any foreign particles.
3. Rinse beans, and then place in slow cooker with 12 cups water.
4. Add 2lb ham, ham hock, hambone, or sausage to pot.
5. Place slow cooker on high and cook for about 5 hours or until beans are tender (or low for 7-8 hours).
6. Salt and pepper to taste.

TOTAL TIME: 60 Minutes
Heat up: 10 minutes
Cook time: 30 minutes
Natural Pressure release: 20 Minutes

DIRECTIONS:

1. Rinse and sort beans
2. Add all Ingredients to the Pressure Cooker.
3. Cover, twist lid to the lock position and turn the valve to the sealing position.
4. Press the beans/ Chili button. Or place the “pressure cooking” mode to high and cook 30 Minutes.
5. Pressure will build up for about 10 minutes before cooking process begins.
6. After the beeper beeps, allow the pressure to naturally release for at least 20-25 minutes. Then, turn the release valve to venting.
7. Salt and pepper to taste.

TIPS:

• 12oz Bag of Beans: Need 4 ½ cups water or chicken broth
• 16oz Bag of Beans: Need 6 cups water or chicken broth.
• 24oz Bag of Beans: Need 9 cups water or chicken broth

Extra cooking tips while using a pressure cooker to save time:

• You don’t have to soak the beans overnight.
• If you turn the cooker to the sauté mode while preparing your ingredients, you can save pre-heating time when you are ready to begin cooking. Note: make sure to press OFF after you have completed the sauté mode, before starting the next cooking cycle.
• If you prefer firmer beans reduce cooking time to around 26- 27 minutes. If you prefer softer beans increase the cooking time by a few minutes. Finding your perfect cooking time/ texture is a personal preference which will come with experimenting with different recipes.
• TIP: If beans are not quite done to your liking. Place lid back to the closed position and press the soup mode with an open valve for 5 minutes.
• When cooking rice or beans, never fill the pressure cooker more than halfway full. Grains and Beans expand while cooking.
• As noted in the recipe it is important to allow the pressure to naturally release for at least 20-25 min before turning valve to venting.
• We have found that cooking beans in the pressure cooker is super easy and fast! You can use your favorite recipe for any type of China Doll or Dixie Lily beans. Cooking times will vary slightly on some beans.

Cooking Directions

Cooking Tips:

1. Spread out dry beans and remove any foreign particles.
2. Rinse beans in cold water.
3. Cover beans with 2 inches of water and use one of the soak methods below:

Quick cook Method: Boil beans in water for 2 minutes. Remove from heat, cover and soak for one hour.

OR

Overnight Method (preferred) – Boil Beans in water for 2 minutes. Remove from heat, cover and soak for 4 hours or overnight.

4. Drain soak water and replace with 8 cups of fresh water. Add 1lb of meat if desired.

Options: ham hocks, sausage, or ham bone.

5. Bring beans to a boil, reduce heat, cover and simmer for about 2 hours or until tender. Check water level and add hot water if necessary. Stir occasionally.
6. Salt and pepper to taste. NOTE: Boil beans gently and stir very little to prevent breaking skins.

Slow Cooker Method:

1. NO SOAK METHOD
2. Spread out dry beans and remove any foreign particles.
3. Rinse beans, and then place in slow cooker with 8 cups water.
4. Add 1lb ham, ham hock, hambone, or sausage to pot.
5. Place slow cooker on high and cook for about 5 hours or until beans are tender (or low for 7-8 hours).
6. Salt and pepper to taste.

*Click for microwave instructions

One cup dry beans makes about 2-1/2 cups cooked beans.

NOTE: This product is grown in nature’s earth. Although handled by the latest modern mechanical methods, it is sometimes impossible to remove all foreign material. Check carefully before preparing. Thanks!

1. Wash and sort beans.

2. For each pound of beans, add 6 cups of water in a 5-qt casserole along with any seasonings called for in the recipe.

3. Microwave at full power for 8-10 minutes or until boiling.

4. Cover with plastic wrap and/or casserole lid. Let stand 1 hour.

5. Stir several times and add hot water as needed to keep beans covered.

6. Cook at full power for 8-10 minutes or until boiling; reduce power level to 50% and cook another 15-20 minutes or until tender.

* Beans may also be soaked overnight and then cooked at full power for 15-20 minutes or until tender.

NOTE: Wattage and cooking temperatures of microwaves vary. Always consult the recipes and temperature directions developed for your microwave by the manufacturer.