The Recipes

Slow-cooker White Beans

All praise the slow-cooker.  It seems so retro to the '70s and '80s, but I've actually been able to produce some dishes that I've been really happy with.  It will take a day advance to soak the beans, but after that, everything just goes into the slow-cooker when you leave in the morning.

Slow-Cooker White Beans


- 1 c. dried white beans
- 2 cloves garlic, minced
- 1 jalapeno, seeded and finely diced
- 1 yellow onion, diced
- 2 roma tomatoes, diced
- handful of cilantro, chopped
- 1 lime, juiced
- 1 T. cumin
- 1 tsp. Mexican oregano
- salt
- pepper
- olive oil
- 1 c. vegetable stock

The night before you want to serve, soak the beans in cool water.  The day of, drain the beans and discard the soaking water.

Put the beans in the crockpot.  Add 3/4 of the onion, the garlic, jalapeno, cumin, oregano, and the stock.  Cook the beans on  low for 6-8 hours.

When you are ready to serve, combine the tomatoes with the cilantro, lime juice, and remaining onion.  Season with salt and pepper.

Once the beans are ready, season them with salt and pepper.  Plate the beans and top with pico de gallo.  A great option is to serve this over some brown rice.