Slow Cooker Dried Beans

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Description
 Lately I've switched over from canned beans to dried beans, and I've been loving the swap. Not only are dried beans 3.5 times cheaper (as I found in my 💲 Beans Cost Analysis), but I honestly prefer the taste and texture of dried beans. They feel creamier and with a stronger bean taste instead of the kinda bland stuff from the can. Nothing against canned beans; those are tasty, cheap, and easy too!
 The problem with dried beans is that they can take a while to took. Instead of simmering them for hours, I simply give them an overnight soak in the fridge, and cook in the slow cooker all day. They take a lot of time, but there's only about 5 minutes of actual work to do. I just use salt in my beans, but feel free to add whatever other spices you like
Time
Prep Time:
5 minutes

Rest Time:
8 hours

Cook Time:
8 hours

Total Time:
16 hours 5 minutes
Cost
Total Cost:

Cost per Serving:
$0.11
Ingredients
Serving(s)
  • 1 lb Dried beans
  • 1 tsp Salt
  • 3 cup Water
Instructions
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  1. To soak the beans overnight - wash your bag of beans in a strainer under water. Add to a large bowl with 5 cups (1,200 g) water and 1 tbsp (18 g) salt. Stir, cover, and refrigerate overnight (at least 8 hours)

    2.
  2. In the morning, discard the water, and add the beans to the pot of a slow cooker

    3.
  3. Pour in your water to just fully submerge the beans. Cover and cook for 8 hours on low. You can add an additional hour on high (uncovered) if you want to cook off more liquid

    4.
Nutrition Facts
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Servings: 9
Calories: 172
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Total Fat: 0.7g (1 %)
 Saturated Fat: 0.2g (1 %)
 Polyunsaturated Fat: 0.3g
 Monounsaturated Fat: 0.1g
Cholesterol: 0mg (0 %)
Sodium: 521mg (23 %)
Total Carbohydrate: 31.4g (11 %)
 Fiber: 7.8g (28 %)
 Net Carbs: 23.6g
 Total Sugar: 1.1g
  Added Sugar: 0.0g (0%)
Protein: 10.9g (22 %)
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Vitamin B12: 0mcg (0 %)
Vitamin D: 0mcg (0 %)
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Calcium: 70mg (5 %)
Iron: 2.53mg (14 %)
Magnesium: 88mg (21 %)
Potassium: 748mg (16 %)
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Glycemic Index:
33.0

Glycemic Load:
10.4