Crock Pot Beans - Cooking Times

You can save yourself a lot of money by taking the time to batch cook chickpeas, red kidney beans and pearl barley and freezing them in 2 cup containers for use later.  The supermarket where I shop sells these dried foods in 500g bags.  I cook the whole bag at once and freeze what I don't need.

Chickpeas

3 cups of dried chickpeas (500g bag)
7 cups of hot tap water

Cook on high for 4 hours.

My hummus and chickpea curry recipes use some of the cooking liquid, so I always freeze crock pot beans in the cooking liquid.

Red Kidney Crock Pot Beans

There is a toxin in these beans that is killed by boiling red kidney beans in a pot on the stove for 15 minutes prior to cooking them in the slow cooker.  Discard boiling water and rinse beans before adding to slow cooker.

3 cups of red kidney beans (500g bag) pre-boiled for 15 minutes
7 cups of hot tap water (must use fresh water, see above)

Cook on high for 3 hours.

Pearl Barley

2 cups of dried chickpeas (500g bag)
6 cups of hot tap water

Cook on high for 2 hours.

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