Cranberry beans on a slow cooker (crock pot) I have only made a few stews on my slow cooker so I want to try a different recipe. I want to try cooking cranberry/cargamanto beans for a bandeja paisa (similar to a Brazilian feijoada) on a slow cooker instead of a pressure cooker. Basically, I want to replicate the traditional method of cooking the beans on low heat (open fire) in a clay pot using a slow cooker.

The pressure cooker recipe recommends to pressure-cook the beans for 30 minutes before adding the remaining ingredients (plantains, carrots, pork) and then pressure-cook everything for 20 more minutes. 

Could I add all the ingredients at once in a slow cooker and set it on low for a long cooking period (8 hours)? Or should I cook the the beans for a while before adding the rest of the ingredients?
I've generally had success cooking dried beans in a slow cooker for about 5 hours on high with plenty of water (about 4 c. per 1 lb of beans). While you COULD add everything at once, I wouldn't recommend it, as the rest of your vegetables will become mushy and grainy.

For that exact recipe, I'd cook the beans in the slow cooker, than combine everything on the stovetop for about 45 minutes to get the flavors to combine.