I'm attempting my first slow-cook today but, of course right after I started it, I read that there's some nasty chemical in uncooked kidney and cannellini beans that can cause vomiting. And apparently ...
If a recipe calls for canned beans and I want to use dried beans, what do I need to do to the dried beans first?
This is for chili in a slow cooker and I'll be using red beans of some kind--kidney I suppose. I know I need to soak them, but do they need to be pre-cooked too?
I have only made a few stews on my slow cooker so I want to try a different recipe. I want to try cooking cranberry/cargamanto beans for a bandeja paisa (similar to a Brazilian feijoada) on a slow ...