Low and slow is always best when it comes to cooking mayocoba beans in a slow cooker. Yes you could certainly boil them in a large stockpot instead until tender, I feel like in a slow cooker is a lot more hands off. You just set to low and just let it go basically all day.
If your water is a bit hard or you have trouble with dry beans softening in the slow cooker, try adding some baking soda to the water—about 1 teaspoon per cup of beans. And an overnight soak or quick soak can give beans a head start and ensure even cooking.
All prices were accurate at the time of publishing. While the slow cooker can feel like a lifesaver in the kitchen, it’s especially helpful to those who follow a low-carb diet. That’s because it’s incredible at cooking protein-rich meat in bulk, which often is the go-to on the diet (although it can make vegetables pretty tasty, too).
Instructions 1 Clean the beans with running water and add them to the pressure cooker. 2 Add the water, the salt, garlic and onion. 3 Close the pressure cooker and follow safety measures to avoid the pot to cause an injury. 4 Cook the beans for 40 minutes. 5 Serve the beans on a bowl and garnish with cotija cheese.