Страница 12

No-Soak Slow-Cooker Beans

MAKES 7 TO 10 CUPS [1.2 TO 1.7 KG]

ACTIVE TIME 10 MINUTES

TOTAL TIME 5 TO 9 HOURS

3 cups [515 to 570 g] dried beans

(see chart on page 18)

1

/

2

medium yellow onion, chopped (optional)

1 medium garlic clove, peeled (optional)

2 tsp sea salt

1 bay leaf

1.

Rinse the beans and pick out any stones or shriveled beans.

Drain the beans and add to a 3- to 7-qt/3.5- to 6.5-L slow cooker.

Add the onion and garlic (if using), the salt, the bay leaf, and enough cold water to cover the beans by 2 in [5 cm], or about 8 cups [2 L]).

Cover the cooker and cook on low heat until the beans are tender, 5 to 9 hours, depending on the age of the beans and your slow cooker.

2.

Drain any remaining liquid from the beans, transfer to a large bowl, and cool completely in the refrigerator.

Store in an airtight container in the refrigerator for up to 3 days.