Dumb question about black beans

[Kayaksoup]

I do know how to cook, really I do!

But i have never cooked beans from dry. i have a whack of black beans that I was hoping to throw in the slowcooker all day and use in wraps tonight. Does anybody know what ratio of water to beans I should use? The crockpot will be on for 8 hours, the beans were soaked overnight.
Thanks.
Linda

[beacooker]

I don't think the ratio is important, so long as you have enough water. I have never heard of beans absorbing too much water, and I have never measured the water when cooking beans.

[Kayaksoup]

I think I am more worried about having not enough water! I guess I could just fill the slowcooker and drain whatever extra liquid I have at the end of the day.

[beacooker]

Yeah, I would fill 'er up. The only downside to having too much water, I think, would be the length of time it takes to heat it. Perhaps you could heat the water before adding it? I've never made beans in the crockpot, though, so I am no expert here!

[Kayaksoup]

Thank you for your help!
I think, because it will be cooking all day, I should be able to get away with just adding the water room temperature. If it doesn't work, I'll just have chicken wraps tonight:D

[sneezles]

Here's what I do since dried beans can take an eternity in a slow cooker...

1 1/2 cups of beans in a saucepan with 4 cups of water; bring to a boil. Simmer for about 10 minutes; remove from heat, cover and let stand for one hour.
Add beans and any reamining liquid to the crock pot and add another 3 1/2 cups of liquid (water or low-sodium broth) and cook on low for 10-12 hours.

[Kayaksoup]

Oh, thank you sneezles. I am glad you piped in. I might have been waiting a long time for those beans...

[MISSINDI]

This is our favorite way to eat black beans. Probably too late for this time, but you might want to try it next time. Yummy stuff!

Cuban Black Beans and Rice
1 lb. dried black beans (2 cups), sorted and rinsed
1 large onion, chopped (1 cup)
1 large celery stalk, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
2 bay leaves
1 can (14-1/2 oz) diced tomatoes, undrained
4 cups water
2 T olive oil
4 tsp ground cumin
1 4 oz can chopped green chiles
1 tsp salt
1/2 tsp thyme
1/2 tsp oregano
4 oz fat back, diced
1 beef bouillion cube

Mix all ingredients in slow cooker. Cover and cook on high heat 6-8 hours, or until beans are tender and most of the liquid is absorbed. Remove bay leaves. Serve beans over rice.

Finishing touch: Serve bowls of chopped red onion and hard-cooked eggs to sprinkle on top for a traditional black bean and rice dish.

[sherri]

Hi Linda
Thought this link might be helpful.
http://community.cookinglight.com/showthread.php?s=&threadid=63864&highlight=black+beans+and+crock+pot

[Kayaksoup]

Just wanted to come back and thank everyone for their help. i didn't see the link until just now, sherri. Maybe if I had tried to search first:o
I had presoaked them, so they were fully cooked by the time I got home at 7. I drained all the excess water, stirred them up with salt, pepper, cayenne and cumin and added them to my wraps. Wonderfulk!!

Missindi, I will try that recipe next time. thank you fro sharing it.