Slow-Cooked Beans

• 1 pound beans, dried such as cannellini beans, black beans, kidney beans, black-eyed peas, great northern beans or pinto beans
• 1 each onions chopped
• 4 cloves garlic minced
• 6 each thyme sprigs fresh, or 1 teaspoon dried 1 bay leaf
• 5 cups water boiling
• 1/2 teaspoon salt

1. Soak beans in enough cold water to cover them by 2 inches for 6 hours or overnight.
2. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches.
3. Bring to a boil over high heat.
4. Remove from heat and let stand for 1 hour.)
5. Drain the beans and place them in a slow cooker.
6. Add onion, garlic, thyme and bay leaf.
7. Pour in boiling water.
8. Cook, covered, on high until beans are tender, 2 to 3 1/2 hours.
9. Add salt, cover, and cook for 15 minutes more.

beans, onions, garlic, thyme, water boiling, salt

Taken from recipeland.com/recipe/v/slow-cooked-beans-48751 (may not work)