Slow-Cooker Beans

Step 1

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. 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.

Step 2

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.