However, I persisted. The slow cooker has finally found its niche in my kitchen. I’m going to keep it. The slow cooker does a lovely job of cooking 1/2 lb (or 500 grams) of dried beans. It’s very forgiving, and you get a lovely texture. The recipe below is a fairly easy one great for cold weather, but you can follow the same framework with other seasoning and beans.
Crockpot White Beans with Mushrooms
1/2 lb white beans (such as navy beans)
2 T olive oil
1 t dried thyme
2 cloves garlic, minced
1/2 lb mushrooms, cut in quarters
Salt and pepper to taste
Optional: parmesan cheese and lemon juice
Soak the beans for at least 6 hours. Rinse, and cover generously with water. Add the remaining ingredients and cook on high for 6-8 hours. Season with salt, pepper, parmesan, and lemon juice as desired.
Serve over pasta, rice, or polenta. Feel free to add some lightly cooked greens, too.