Slow Cooker/ Dry Beans/Chili

Planet X

I have a slow cooker.
I regularly cook chili,
http://www.chilicookin.com/Recipes/Web/Arnolds.htm
I use Kidney beans, but soak and cook beforehand.
I cook the chili in a Le Crueset large size stock type pot.

OK.......If I cook my chili in my slow cooker for say 8 odd hours, can I add the kidney beans in,
1. dry at the start or
2.just soaked overnight or
3.completely cooked?

Dizzyblonde

I'd have said soak them and then cook them in the slow cooker from the start, because after all slow cookers were originally designed for cooking beans. Then I googled it, and it seems they're the only beans you can't cook in a slow cooker because if you cook them at less than boiling point they're toxic :eek:

https://www.allrecipes.com/article/kidney-beans-slow-cooker/

Planet X

Thought about that after I posted alright.
I'll pressure cooker them as I normally do then.
Cheers.

con747

Tinned Kidney beans are already cooked so can be used.
https://www.nhs.uk/live-well/eat-well/beans-and-pulses-nutrition/
Quote "Kidney beans contain a natural toxin called lectin. This can cause stomach aches and vomiting. The toxin is destroyed by proper cooking. Tinned kidney beans have already been cooked, so you can use them straight away."

bee06

I’d always use tinned kidney beans in the slow cooker. Throw them in at the start and they still hold their texture by the end.

Diziet

Soak and cook the beans beforehand. Kidney beans need fast boiling for at least 10 minutes to neutralise a toxin that they contain (lectin). The slow cooker does not heat to a high enough temperature for that purpose, but after 10 minutes boiling they are perfectly safe to add.