Slow Cooker Ham and Bean Soup Recipe (2024)

FAQs

What beans should not be cooked in a slow cooker? ›

Raw white (cannellini) kidney beans contain about one-third as much PHA as kidney beans. Slowly heating raw kidney beans in a slow cooker may increase the toxicity of the beans. Studies have found slow cookers do not reach a high enough temperature to destroy the harmful bacteria in undercooked beans.

Not Adding Acid

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Absolutely! One method is to mash a portion of the beans against the side of the pot with a spoon. This will release some of their starches and help thicken the soup naturally. You can also use an immersion blender to partially puree a small portion of the soup, creating a thicker base.

Delicious homemade slow cooker baked beans even better than the ones you grew up on! This easy baked beans recipe uses three types of canned beans, is perfectly sweet with a kick of heat if you'd like, and is easily made vegetarian.

Control of phosphorus often is difficult for kidney failure patients. High-phosphorus foods to eliminate include: Beans (red, black, and white) Black-eyed peas.

Dried beans typically have a moisture content of around 16%. However, as they age, moisture evaporates, giving pectin time to age and harden the skin. These beans can often take much longer to soften while soaking and cooking, up to twice the time!

Note: Optional embellishments (singly or in combination): Fruity extra-virgin olive oil or a flavored oil such as sage, basil, rosemary or truffle oil, drizzled over each serving; chopped fresh mild herbs such as basil, cilantro, chives, flat-leaf parsley, sprinkled over each serving; hard aged cheese, such as ...

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

To cut down on the gassy properties, you can add a little baking soda to your recipe. The baking soda helps break down some of the beans' natural gas-making sugars. I tested this while fixing one of my favorite slow cooker recipes: red beans and sausage.

Can you use instant mashed potatoes to thicken bean soup? ›

Yes. Incredibly effective? You bet. This trick works because the instant mashed potatoes are naturally starchy and therefore are similar in form to other commonly used thickeners, such as cornstarch, only without the clumps.

Prepare a roux.

A roux is equal parts flour and butter. Add flour to melted butter over medium-low heat, and cook the mixture until it's light brown. Whisk the hot liquid into the roux; use two ounces of roux for every cup of liquid. This method is excellent for creamy bean soups.

Get cooking: Turn your slow cooker on, and cook your beans on low for 6 to 7 hours or on high for 3 ½ to 4 hours. Check on the beans an hour or so before the end of the suggested cooking time to gauge how they are progressing. You want the beans to be firm but soft, and definitely not mushy!

Start the pinto beans in the morning, and they'll be ready by dinner. If you are comfortable leaving your slow cooker plugged in, you can even cook them overnight.

Kidney beans MUST be boiled for 10 minutes before they are added to the slow cooker to ensure that the kidney bean lectin is destroyed. This lectin can cause vomiting and sickness.

Cook low and slow—patience is key. To cook on the stove, bring the pot of beans (soaked or unsoaked, with olive oil, salt, and any seasonings plus 2 to 3 inches of liquid covering them) to a boil over high heat, then reduce the heat so that your beans are barely but steadily simmering and cover with the lid.