Slow Cooker Curry White Beans are perfect for those colder days! You can use White, Navy or Great Northern Beans and Flavored with Garlic, Curry, Turmeric, Cumin and Chili Powder giving this dish a Slightly Sweet and Tex Mex Taste!

Slow Cooker Meals are great for Cooler Days and Busy Days, Having a Home Cooked Meal at the end of the Day that doesn’t take all day will definitely be a Family Pleaser! We have created a lot of different Slow Cooker Meals, Especially with Beans, Lentils and Split Peas! Make Sure to Check out all of our Slow Cooker Recipes including some Chicken Recipes, They don’t disappoint, Click Here!

Make this Recipe!

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Watch Us make this, Video Below!

Prep Time: 15 Minutes
Soaking Beans time: Overnight or at Least 2 Hours
Temperature: High
Slow Cooker Time: 7 – 8 Hours (3 – 4 Hours for Beans, 3 – 4 Hours More with Ingredients)

Slow Cooker Curry White Beans Ingredients:

16 Ounces Dry White Beans (we have used Navy, Great Northern and White Beans in this Recipe)
6 Cups Water
4 Teaspoons Chicken Bouillon (we use Better Than Bouillon)
4 Tablespoons Fresh Minced Garlic (about 4 Cloves)
2 Teaspoons Curry Powder
1 Teaspoon Turmeric 
1 Teaspoon Ground Cumin
1 Teaspoon Chili Powder
1 Teaspoon Ground Black Pepper 

Slow Cooker Curry White Beans Instructions:

1. First, You need to soak the White Beans Overnight or for at Least 2 Hours, Then drain and rinse them. Add the Beans to the Slow Cooker with 6 Cups Water. Turn the Slow Cooker on High, Put the Lid on and Cook for 3 – 4 Hours until the Beans are Soft but not Mushy. Do not add the Ingredients Yet. 

TIP: If you are using Canned White Beans, Use 4 – 15 Ounce Cans and Skip to Instruction Number 2. If you are using Canned or Boxed Bouillon, Make sure Dry Beans are cooked first and Drain them. If using Canned Beans and Boxed Bouillon, Do Not add Water and Skip to Instruction Number 2)

2. After the White Beans have Cooked for 3 – 4 Hours, It’s time to put in the Ingredients. Add Bouillon, Fresh Minced Garlic, Curry Powder, Turmeric, Ground Cumin, Chili Powder and Black Pepper to the Slow Cooker. 

3. Now, Mix up the Ingredients in the Slow Cooker and Put the Lid on, Make sure the Temperature is set to High. Slow Cook for 3 – 4 More Hours. Check the Beans after 3 Hours to see if they are done, if not add another 1 Hour. The Beans should be soft and the Consistency should be thicker not Watery.