MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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 qt or larger slow cooker, add the beans, olive oil, 1 ts
  salt, and your selection of flavorings. Add water to cover 2" 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.
  
  Recipe by Ali Slagle
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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