Garlicky Cranberry Beans In A Slow Cooker No Soaking Food

SLOW COOKER CRANBERRY BEANS

Steps:

• Rinse the cranberry beans in a fine mesh strainer. Pick over, looking for any non-bean material such as pebbles.
• Place the cranberry beans in the slow cooker. Cover with water (the water should rise an inch above the beans).
• Set the slow cooker on low and cook for 10-12 hours, until soft.
• Drain the beans. Store in an airtight container in the fridge for up to a week. Or freeze the cooked beans for later.

GARLICKY GREEN BEANS

Steps:

• Cook the green beans in boiling water for 2-3 mins until just tender, then drain well and steam-dry for a min.
• Meanwhile, gently fry the garlic in the oil until pale golden - no further. Toss with the beans, season and serve.

SLOW-COOKER BEANS

Steps:

• 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.
• 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.