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Fast Cooking in a Slow Cooker Every Day of the Year Publisher: Family Health Publications © 2006 by JoAnn Rachor ISBN: 1878726269

Reprinted with permission from the author, JoAnn Rachor.

Great Northern, Navy or Pinto Beans (p. 30)
(Yield: 6-7 cups)

Ingredients

• 1 pound of dry Great Northern, navy or pinto beans
• 1 tablespoon or less Extra virgin olive oil (optional)
• 1 1/2 teaspoons or less salt (optional)

Directions

Sort through the beans, looking for small clumps of dirt and stones. Cover the beans with water, rinse then drain. Combine the beans with 5 1/2 cups water in a slow cooker that is between 3 1/2 - 7 quarts. 1 1/2 teaspoons salt and 1 tablespoon olive oil may also be added but are optional. Turn the cooker on low. Cook until the beans are very soft. Add more water toward the end of the cooking if needed, or, if the beans are too watery, use a large spoon to drain off some of the water at the end of the cooking.

Cooking Time

• An Average cooker will take 9-9 1/2 hours and need 5 cups water.

• A Fast cooker will take 8-8 1/2 hours and needs 5 1/2 cups water.

• An Extra Fast cooker will take 6 1/2-7 hours and needs 5 1/2 cups water.