Subj : Crockpot N.Y. Times - 70
To   : All
From : Dave Drum
Date : Thu Apr 04 2024 03:47 pm

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 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
  
  Uncle Dirty Dave's Archives
 
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