First of all, I would store the beans in an airtight bag or container in the freezer so they don't spoil.
I always cook beans on the stove, but I am sure that you can translate this to crock: 1 cup beans, 3-4 cups water, 3 Tbl olive oil, 2 heaping Tbl cumin. Bring to a boil, stir, turn down heat and simmer for 1.5-2 hours (I stir every 15-20 minutes). Add 1 or 2 diced onions, 2-4 diced garlic cloves, stir and simmer another 2 hours. Bite a bean; if it's mushy, it is done. If there is too much water, boil it off. Adjust the seasonings. DO NOT ADD SALT OR ANYTHING ACIDIC UNTIL THE BEANS ARE COMPLETELY COOKED; they could wind up tough or chewy.
What do you do with your cooked beans? I make refried beans, throw them in pasta dishes, make chili, soups, tamale pie, burritos, southwest falafel (bean patties with avocado sauce).
at 3:31 PM on Jun. 20, 2009