BASIC BEANS

1 lb dried beans, picked over & rinsed
1 lg yellow onion, quartered (optional)
2 cloves garlic, crushed (optional)
2 bay leaves (optional)

soak the beans in enough water to cover plus an inch or two for 8 hours or overnight.

drain the beans and place them in a 5 1/2-6 qt slow cooker. add the onion, garlic, and bay leaves, if using, and enough water to cover (6-8 cups). cover & cook on HIGH for 8-12 hours, or longer, depending on the type of bean.

makes 5-6 cups

SOUTHWEST BEANS

1 recipe BASIC BEANS
1 (4 oz) can chopped green chilies, drained
1 tsp ground cumin
1 tsp paprika
salt and freshly ground black pepper

drain the cooking liquid from the beans, then stir in the chilies, cumin, and paprika, and season with salt and pepper. reduce the heat setting to LOW, cover, & cook for 30 minutes to blend the flavors. add some water or stock if you prefer a saucier consistency.

ASIAN-FLAVORED BEANS

1 recipe BASIC BEANS
2 tbs tamari OR other soy sauce
2 scallions, minced
1 tbs toasted sesame oil

just before serving, drain the beans & stir in the tamari, scallions, & sesame oil.

MEDITERRANEAN BEANS

1 recipe BASIC BEANS
1 tbs olive oil
2 cloves garlic, minced
1/4 cup pesto (homemade OR store-bought)
1/4 cup sun-dried tomatoes, soaked in hot water to cover until softened, drained, & chopped

just before serving, heat the oil in a small skillet, add the garlic, and cook until fragrant, about 30 seconds. stir in the pesto and tomatoes. drain the beans, then stir in the pesto mixture.

VERY VEGGIE BEANS

1 recipe BASIC BEANS
1/3 cup fresh OR frozen corn kernels, cooked until tender in boiling water & drained
1/3 cup chopped roasted red bell pepper
1/3 cup chopped fresh tomato
1 tsp liquid smoke (optional)
salt & freshly ground black pepper

shortly before serving, drain the beans ,then stir in the corn kernels, roasted bell pepper, tomato, & liquid smoke, if using. season with salt & pepper.