When I told a friend that I was working on an article about slow-cooker recipes for summer, she gave me a concerned look and asked if I was in full possession of my faculties. I may not be, but I do know this: In addition to being nearly foolproof, slow cookers don’t heat up your kitchen. They don’t even require you to be in your kitchen — or your house, for that matter — while they do their thing. I’m not saying, “Stop grilling.” But I am saying that when the temperature starts to climb, you might break out the crockpot.
While slow cookers are best known for their meat-braising prowess, they also work wonders on dried beans, rendering them almost impossibly creamy inside while leaving them completely intact. Throw some liquid, seasonings and meat in the bottom, vegetables on top, and you’ll wind up with slow-cooked stews that take advantage of summer ingredients.
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