Slow Cooker White Beans

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I had never tried cooking beans in my slow cooker before, so I followed the directions from EatingWell Magazine‘s Slow-Cooked Beans, and also added 1 teaspoon of dried oregano and several grinds of freshly cracked black pepper:

  • 1 pound dried beans, such as cannellini beans, black beans, kidney beans, black-eyed peas, great northern beans or pinto beans
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 6 sprigs fresh thyme, or 1 teaspoon dried
  • 1 bay leaf
  •  5 cups boiling water
  1. Soak beans in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.)
  2. Drain the beans and place them in a slow cooker. Add onion, garlic, thyme and bay leaf. Pour in boiling water. Cook, covered, on high until beans are tender, 2 to 3 1/2 hours. Add 1/2 teaspoon salt (or more, to taste), cover, and cook for 15 minutes more.
  3. Drain any excess cooking liquid. Remove large chunks of onion and bay leaves. Cool and store in refrigerator for up to 5 days.

Yield: Six 1-cup servings

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