It's Works-For-Me Wednesday at Rocks In My Dryer.  Shannon's site has lots of great ideas, with a kitchen theme this week...be sure to swing by and check it out!

My crockpot has revolutionized my approach to cooking beans!  All too often, I would plan pinto beans as a main part of our meal, only to forget to soak them overnight.  When this would happen, I often did the quick soak of bringing to a boil and allowing them to soak for an hour before cooking.  It just always seemed as if I ended up with my beans not cooking as well as I wanted.  Enter the crockpot approach!

After rinsing beans, I fill my crockpot about 1/3 to 1/2 with dried beans (works with varieties other than pinto, but pintos are a favorite around here).  I fill the remainder of the way with water, a couple of cloves of garlic, and usually, a chopped onion.  Also, a bit of salt for seasoning, perhaps some chile powder or cumin...whatever you fancy.  About 1/4 to 1/2 cup of olive oil or canola oil (trying to keep it heart healthy), and I put it on high for 6 hours.  Even if I'm a little forgetful and don't get started until almost lunch time, they're nicely cooked by dinner.  For yummy flavor and a creamy texture, try cooking with a pound of chopped up bacon...I add it uncooked to the crockpot at the beginning of the process.  Not so heart healthy, but very delicious!

The full crockpot feeds our household of 10 for two to three meals...the first is usually bean soup (with crackers, cornbread or tortillas on the side), the second often beans, Mexican rice and tortillas, and if we make it to a third meal, nachos.

I've also done navy beans with ham and seasonings this way, and am experimenting with some seasonings that I haven't used so much before.  At any rate, this is one of my favorite kitchen tips!

Have a blessed day!