Never cook kidney beans in a slow cooker directly from dry. The temperature is too low to kill the toxin, and you’ll end up with dangerous, undercooked beans. Trust me, your slow cooker is not a miracle machine for this. Always boil them first.
Also, don’t store cooked beans in the same water you cooked them. Drain, rinse with cold water, and stash them in the fridge in a clean container. They’ll last 5 days. Or freeze them for months.
So go ahead—grab a bag of dry kidney beans, give them the respect they deserve, and make something that tastes like you spent hours in the kitchen. Your secret? Just a little bit of patience and a 10-minute hard boil. You’ve got this.
