A couple of things to note about
dried beans: Whenever possible, try to avoid the bags of
beans on the bottom shelf at the supermarket — there's just no way to tell how old they are, and you're bound to get at least a few that will never
cook up
properly, no matter how long you simmer away.
Beans and legumes: These
dried foods are perfectly suited for the slow -
cooker, just be sure to
properly prepare them beforehand and don't add salt until after they are
cooked, as salt will keep the skins tough.