W

Slow-Cooked Legumes to Stovetop
HEN MOST PEOPLE WANT
TO USE BEANS OR WHOLE
LENTILS IN A RECIPE, THEY
usually reach for canned or
frozen varieties. I insist on reaching for
my slow cooker. With just a little
planning, making wholesome, healthy,
and salt-free beans and lentils can be a
cinch, helping you to avoid more
expensive cans and frozen options.
I’d also argue that you get a better,
more nutritious product. Cooked dried
beans taste better, absorb flavors better,
and have a better texture than their
canned counterparts, which I find to be
slightly mushy. Though beans can be
made on the stovetop, this process rarely