It’s the time of year where I find myself in my car more than in my house. My weeks are crammed full of kid-ferrying. And everywhere we go requires me to socialize. Dear Goddess, why? I much prefer to be at home, wrapped in a blanket, cup of tea in hand, a closed door between me and any other humans who aren’t quietly reading books or constructing tiny buildings. But that’s not in the cards for me. Which is why I slow cook. A lot.
A good slow-cooker dish is simple, delicious and inexpensive. Well, those are my requirements. This is one my family enjoys. It fills us up and keeps us happy. It also feeds 10 for less than $2, assuming you grow your own oregano year round like I do. Dried oregano can be subbed in a pinch (I’ve done it several times), but this pot of beans relies on the beautiful flavor of fresh oregano. There is no need to pre-soak the dried beans. They’ll cook in the time recommended.
1 lb dried white (navy or great northern) beans, sorted and picked over
2 whole cloves garlic
3-4 branches fresh oregano
1 tsp salt
6 cups water
Salt and olive oil for serving
Place all ingredients in slow cooker and cook on HIGH for five hours. Most of the water will be absorbed. Allow to sit uncovered for 1/2 hour on WARM so remaining water can thicken into a sauce. Either remove the garlic cloves or mash them up and mix them into the beans. Serve with cornbread or rice, a vegetable side and olive oil for drizzling over the beans.