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Title: Slow-Cooker Beans
Categories: Five, Beans
Yield: 6 servings

1 lb Dried beans (except red
- kidney beans)
1/4 c Extra-virgin olive oil
Salt
Optional flavorings (see
- Tip)

In a 5 quart or larger slow cooker, add the beans, olive
oil, 1 teaspoon salt and your selection of flavorings.
Add water to cover 2 inches above the beans, then cook
on low until tender, 8 to 10 hours. (See Tip 2.) To test
for doneness, taste more than one bean to ensure they’re
all cooked through; they should flatten without much
effort when pressed between your fingers. (If you plan
to eat your beans cold, cook them a bit past tender, as
they’ll firm as they cool.) Season to taste with salt.

Let cool slightly, then eat right away or store beans in
their liquid in an airtight container for up to a week
in the fridge or up to 3 months in the freezer.

TIP: Fruits and vegetables, such as carrots, celery,
fennel, shallots, scallions, leeks, onion, garlic or
lemon peel work well. Spices and herbs, such as dried or
fresh rosemary, parsley, basil, thyme, sage, oregano,
bay leaves, or ground or whole spices work well. For
heat, add red-pepper flakes, chipotle chile in adobo,
fresh jalapeño or serrano chile, dried chiles or whole
peppercorns. For umami, add bacon, pancetta, ham hock,
dried mushrooms, Parmesan rinds, kombu or dashi.

By: Ali Slagle

Yield: About 6 cups

RECIPE FROM: https://cooking.nytimes.com

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