That’s actually a myth. Beans that are salted early on end up being more tender.

I am sorry to hear that. It could be a couple of things. Since all slow cookers vary in temp – it could be that yours runs cooler, making it take longer for the liquid to absorb and evaporate. It could also be the climate where you are located – which can contribute to how quickly the liquid evaporates. The other possible issue could be that the beans were blended for too long. But they aren’t ruined. Not only will they thicken as they cool – but you can also just transfer them to a pot on the stove and cook on med-high heat – stirring frequently until the excess liquid evaporates and they thicken up.

I understand – it can be hard to find a recipe out there (or a cooker for that matter) that makes enough for 40 people. This recipe feeds our family of 5 adults for about 2 days – so you will definitely need to make several batches. You could do them consecutively, although it will take some time. Just refrigerate the previous batches – then combine it all into the cooker and set the cooker on warm with a little extra water to keep them from drying out when you are ready to serve.

Fortunately, slow cookers and crockpots are the same thing – so you can make this recipe