Aww thank you! Honestly I stopped making videos because they were so loud in the video backgrounds. Thank you for your comment, sorry I'm so late in responding!
There are videos on the internet saying not to cook beans in a slow cooker (unless you cook them first using another method that raises the temperature to at least 212 degrees Fahrenheit for 10 minutes.) Those videos are saying that slow cookers don't always do that. I've been cooking beans in my 1.25-quart slower cooker for the last month, and I haven't gotten sick yet. It seems to me that as long as the beans get completely soft, they are safe to eat. I'll take my chances with the slow cooker, knowing that as long as the beans get completely soft, they are safe to eat.
Personally I don't see why not... I cook my chickpeas in the same manner. And then I spread them out on a cookie sheet that is covered with parchment paper and then slip it into the freezer. After they are frozen I put them in a freezer bag and then leave them in the freezer until I need them. If you do this you'll be able to retrieve a cup of beans to add to whatever you so choose. ✔️