When I throw a couple cups of beans in the slow cooker insert, along with a chunk of meat straight from the freezer (or not, if I’m in a vegetarian mood), salt, a bay leaf, and water; cover and set it to Low (8 – 10 hours), that’s Phase One. 

Slow cooker cooking delivers food so tasty, it’s hard to believe it’s so easy. 

Phase Two:  Sauté diced onions, garlic, savories and spices. Add the sauté to the beans/stock.  Do this sooner or, later.  Doesn’t matter. 

Phase Three: Go about your business for six, eight, ten hours. Return to mouth-watering aromas. Eat.

What’s not to love? No effort: quick prep, no babysitting, quick clean up. Perfect, whether you’re busy or lazy. 

No recipe. Of course, you can use one. But use it as a guide and reference, rather than a mathematical formula. Less planning equals more playing with your food. 

No worries. Whatever you do, it’s always right. How can that be? You’ll see.