Dried Beans in a Slow-cooker - equiv 15 oz can cooked

Rule of thumb for most beans:

1/2 cup dried beans, once cooked, yields about 15 oz, or 1.5 cups cooked

Or see Serious Eats

BLACK BEANS - no soaking required

• 1/2 to 3/4 cup dried black beans
• 1.5 to 2 cups water or broth
• Any desired aromatics (optional: bay leaves, chopped onion, garlic cloves, ham bone, etc.)
• Crockpot or Slowcooker: HIGH for 3.5 to 4 hours, or LOW for 6 to 7 hours. Once tender, drain the peas and let cool to room temperature.

BLACK-EYED PEAS - no soaking required

• 1/2 cup dried black-eyed peas
• 1.5 cups water or broth
• Any desired aromatics (optional: bay leaves, chopped onion, garlic cloves, ham bone, etc.)
• Crockpot or Slowcooker: HIGH for 3.5 to 4 hours, or LOW for 6 to 7 hours. Once tender, drain the peas and let cool to room temperature.

CHICKPEAS/GARBANZO BEANS - soaking required

• 1/2 c dried chickpeas (this amount should work for the recipe further down the page)
• 16 oz water or 2 cups
• 2 tsp salt
1. Soak chickpeas overnight up to 12 hours in the fridge by placing them in a large pot or crockpot. Add water at least an inch or two above the peas.
2. After soaking is complete, drain the chickpeas. Place them in the slowcooker and fill with new water and salt.
3. Cook on HIGH for 3 hours, or until they crush easily between your fingers. 
4. Drain the chick peas and let them cool until they come to room temperature.