I love cooking beans in the Crock-pot. It couldn’t be easier: wash a pound of dried beans, put them in the pot, cover with about an inch of water (stick your finger in the water to guesstimate), throw in a tablespoon of salt and a bay leaf if you have it, set to low and walk away. Six, eight, ten hours later, the beans will be ready. The longer they cook, the softer they’ll get. I left this pot cooking all day and ended up mashing the beans to make the most delicious “refried” beans ever. Perfect for taco night. Everything you’ve heard about beans is a lie: they don’t need to be soaked and you can add salt at the beginning and they’ll still soften up. The only beans that don’t work well in the Crock-pot are kidney beans, which should always be boiled first due to some toxin thing that can potentially cause major gastrointestinal distress, or so I’ve heard. Black beans, pinto beans, and garbanzo beans all cook up nicely in the slow cooker.