Cooking a thick stew starting with dried beans can be tricky. The liquid needed to cover the beans can leave you at the end of the day with a fair bit of broth, so we serve this over rice, which soaks it up. I call this a “meanwhile” dish because to get the ingredients into the slow cooker in the quickest, most efficient way possible, each task except for the very first is done while something else is happening. I clocked the active time at about 20 minutes (which includes clean up, most done as you go along); then there’s a long, slow hands off period, followed by a few finishing steps, 30 - 40 minutes before you plan to serve. See my notes at the end for make-ahead tips. I hope you like this. ;o) <br />

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