Date: Tue, 20 Apr 93 12:09:34 PDT From: Jane Colman And the recipe, for a bean and grain dish that I am having for lunch along with leftover salad. This is a dish I often cook when I am going to be getting home too late to cook, since I make it in a crockpot and it is ready to eat when I get home. CROCKPOT BEANS AND GRAINS 1 cup dried beans, soaked overnight and drained (I used navy beans this time, but I've used kidney beans and others would also be good) 1 cup slow-cooking grains (I use half wheat berries and half rye berries) 1 onion, chopped 1-4 cloves garlic, chopped 1 28-ounce can of crushed tomatoes, or 1 15-ounce can plus 1 canful water generous pinches of herbs (this time it was thyme and rosemary, usually it is basil and oregano) generous sprinkling of black pepper Cook on low for 10-12 hours, and serve. It seems like a very small amount of liquid, but I've found that everything in the crockpot retains more liquid than when cooked on the stove, and the beans have already absorbed a lot in the soaking. If you like your beans soupy (or want to use it as a soup), add more. If you don't mind very-cooked vegetables, or are around to add vegetables an hour or two before serving, chop up some carrots and celery and add. I find that the canned tomatoes have quite enough salt for my taste.