INGREDIENTS

INSTRUCTIONS

1. In a 3 1/2-quart electric slow cooker, combine the beans and hot
water.
2. Cover and cook on the high heat setting 3 to 4 hours (or on the
low heat setting 5 to 7 hours), until the beans are tender but not
falling apart.
3. Drain the beans into a colander and rinse with cold water. Drain
well before using.
Whether your dried beans are white, black, red, or spotted, the slow
cooker is the way to cook them effortlessly. Best of all, no
presoaking is required Cooking time will vary depending upon the size
of the bean, how long it's been stored, and even where the bean was
originally grown; so it's a good idea to begin checking after 3 hours
on high or 5 hours on low. Store the cooked beans in the refrigerator
for 2 or 3 days. You can throw the beans into soups or stews, refry
them, toss them with pasta, or try one of my salads, which follow.
MAKES 6 TO 8 SERVINGS (6 TO 7 CUPS)
MEDITERRANEAN WHITE BEAN SAIAD In a medium bowl, combine 3 1/2 cups
cooked small white beans with 1/4 cup red wine vinegar. Stir in 3
tablespoons chopped roasted red peppers, 2 tablespoons drained
capers, 1 garlic clove, crushed through a press, and 1/4 teaspoon
each salt and freshly ground pepper. In a mini food processor,
combine 1/2 cup well-drained pimiento-stuffed olives, 2 tablespoons
extra-virgin olive oil, and 3 tablespoons packed fresh basil. Process
until the basil is finely chopped. Pour over the bean salad and toss
gently to coat. Serve at room temperature or slightly chilled. Makes
6 to 8 appetizer or 4 salad servings.
TUSCAN TUNA AND BEAN SALAD: In a medium bowl, combine 31/2 cups cooked
small white beans, 2 chopped tomatoes, 1 (6 1/8-ounce) can
well-drained solid white tuna, 3 tablespoons each fresh lemon juice
and wine vinegar, 2 tablespoons olive oil, 3 tablespoons chopped
fresh basil or parsley, 1 garlic clove, crushed through a press, 2
chopped scallions, and 1/4 teaspoon each salt and freshly ground
pepper. Toss gently to mix. Serve at room temperature or slightly
chilled. Makes 4 servings.
BLACK BEAN, CORN, AND TOMATO SALAD: In a large bowl, combine 1 pound
black beans, cooked (about 6 cups), 3 chopped large tomatoes, 2
chopped large bell peppers (preferably 1 red, I green), 4 chopped
scallions, 2 cups corn kernels, 1/3 cup red wine vinegar, 1/2 cup
olive oil, and 11/2 teaspoons ground cumin. Season with salt and
freshly ground pepper to taste. Stir in 1/4 cup chopped cilantro, if
you have it. Serve at room temperature or slightly chilled. Makes 12
servings.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
Converted by MM_Buster v2.0l.

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