The night before you want to make the baked beans, place the dried beans in a 4-quart slow cooker and cover them with water. There should be at least 4â³ of water above the level of the beans. Soak overnight.
The next morning, fry the bacon until crisp, and then drain the slices on paper towel-lined plates. Crumble the bacon.
Drain the beans and return them to the slow cooker. Add the remaining ingredients. Stir to distribute all ingredients. Cook on low for 8â10 hours. Stir before serving.

Stewed Squash

Crisp and fresh, this is the perfect summer side dish to show off the season's bounty.

INGREDIENTS | SERVES 4

1 medium onion, cut into Â¼â³ slices

3 cups sliced zucchini

1 tablespoon fresh dill

3 tablespoons lemon juice

Â¼ teaspoon salt

Â¼ teaspoon black pepper

Â¾ cup fresh corn kernels

1 teaspoon butter

Place the onions on the bottom of a 1Â½- to 2-quart slow cooker. Top with zucchini, dill, lemon juice, salt, and pepper. Cook on low for 3Â½ hours.
Add the corn and butter and stir. Cook for an additional 30 minutes on high.

Rosemary-Garlic Mashed Potatoes

Slow-cooked mashed potatoes are the perfect side for busy holiday cooks. Not only does this dish leave a burner free for other cooking, there is no need to boil the potatoes before mashing them.

INGREDIENTS | SERVES 10

3 pounds red skin potatoes, quartered

4 cloves garlic, minced

Â¾ cup
Chicken Stock

1 tablespoon minced, fresh rosemary

Â¼ cup 1% milk

1 tablespoon butter

1/3 cup reduced-fat sour cream

Place the potatoes in a 4-quart slow cooker. Add garlic, stock, and rosemary. Stir. Cover and cook on high until potatoes are tender, about 3â4 hours.
Pour in milk, butter, and sour cream. Mash with a potato masher.

Red Beans and Rice

You could also serve this as a hearty vegetarian main dish.

INGREDIENTS | SERVES 8

1 teaspoon canola oil

1 small onion, diced

3 cloves garlic, minced

1 stalk celery, diced

15 ounces canned kidney beans, drained and rinsed

15 ounces canned diced tomatoes

4 ounces canned green chile

Â½ teaspoon dried oregano

Â½ teaspoon hot paprika

Â½ teaspoon cayenne pepper

Â½ teaspoon dried thyme

2 cups cooked long-grain rice

Heat the canola oil in a nonstick pan. SautÃ© the onions, garlic, and celery until the onions are soft, about 5 minutes.
Add the onion mixture, beans, tomatoes, chiles, and spices to a 1Â½- to 2-quart slow cooker. Cook on low for 6â8 hours. Remove the contents to a large bowl and stir in the rice.

Tropical Baked Beans

No one will guess the secret ingredient in these baked beans!

INGREDIENTS | SERVES 12

1 pound dried navy beans

Â¼ cup cubed mango

1 large onion, diced

4 cloves garlic

Â½ cup chili sauce

Â½ cup water

1 tablespoon minced fresh ginger

1 tablespoon grainy mustard

1 teaspoon allspice

Â½ teaspoon cloves

Â½ teaspoon ground chipotle

Â½ teaspoon dried thyme

Â½ teaspoon freshly ground black pepper

The night before you want to make the baked beans, place the dried beans into a 4-quart slow cooker and cover with water. There should be at least 4â³ of water above the level of the beans. Soak overnight.
Drain the beans and return them to the slow cooker. Add the remaining ingredients. Stir to distribute all ingredients. Cook on low for 8â10 hours. Stir before serving.

Loaded Mashed Potatoes

This recipe is a healthier version of the popular restaurant side dish.

INGREDIENTS | SERVES 10

3 pounds small russet potatoes, peeled

4 cloves garlic, sliced

1 medium onion, diced

1 tablespoon bacon bits

Â¾ cup water

Â¼ cup skim milk

Â¼ cup diced green onions

2 tablespoons grated Parmesan

Â¼ cup fat-free sour cream

Place the potatoes, garlic, onion, and bacon bits in a 4-quart slow cooker. Add water. Stir. Cover and cook on high until potatoes are tender, about 3â4 hours.
Add the milk, green onions, Parmesan, and sour cream. Mash with a potato masher.

Using Dairy in the Slow Cooker

While evaporated milk is fine for long cooking times, cream, milk, and sour cream will curdle. Add them during the last part of the cooking time. Despite some advice, sweetened condensed milk cannot be used interchangeably with evaporated milk, cream, milk, or sour cream. It is very sweet and should never be used in savory dishes.

Wild Rice with Mixed Vegetables

Wild rice cooks up perfectly in the slow cooker. Try it as a high-fiber alternative to white rice or potatoes.

INGREDIENTS | SERVES 8

2Â½ cups water

1 cup wild rice

3 cloves garlic, minced

1 medium onion, diced

1 carrot, diced

1 stalk celery, diced

Place all ingredients into a 4-quart slow cooker and stir. Cover and cook on low for 4 hours. After 4 hours, check to see if the kernels are open and tender. If not, put the lid back on, and continue to cook for an additional 15â30 minutes. Stir before serving.

Wild, Wild Rice

Wild rice is a bit of misnomer. It is actually a grass that grows in shallow water in North America. While it is often sold in mixes with white rice, it is also tasty all by itself.

Slimmed-Down Macaroni and Cheese

Although it is still a treat, this version of macaroni and cheese won't leave you feeling guilty. This method yields a very creamy dish that is easy to keep warm until everyone is ready for dinner.

INGREDIENTS | SERVES 6

1 teaspoon dry mustard

2 tablespoons cornstarch

Â¼ teaspoon freshly ground black pepper

2Â½ cups fat-free evaporated milk

1Â½ cups reduced-fat sharp Cheddar

8 ounces cooked macaroni

Spray a 4-quart slow cooker with nonstick cooking spray. In a small saucepan, heat the mustard, cornstarch, pepper, and evaporated milk until warmed through, whisking occasionally. Stir in the cheese.
Pour the macaroni into the slow cooker. Top with the cheese mixture and stir. Cover and cook on low for 1â2 hours or on high for 30 minutes.

Salt-Baked Potatoes

Despite an abundance of salt, these potatoes are not salty at all, just perfectly cooked and tender.

INGREDIENTS | SERVES 4

Kosher salt, as needed

4 medium-to-large russet potatoes

Pour about Â½â³ of salt into the bottom of an oval 4-quart slow cooker. Place the potatoes in a single layer on top of the salt. Add more salt until the potatoes are completely covered. Cover and cook on high for 2 hours or until the potatoes are fork-tender.
Crack the salt crust and remove the potatoes. Rub them with a towel to remove all of the salt before serving.

Picking Potatoes

Different potatoes are good in different recipes. Red skin potatoes are soft and creamy, perfect for potato salads or mashing with the skin left on. Russet potatoes are starchier and are well suited to baking or making French fries.

Cuban Black Beans

Traditionally served with rice, Cuban-style black beans are also great served alongside
Ropa Vieja
.

INGREDIENTS | SERVES 4

Â½ teaspoon apple cider vinegar

Â¼ cup diced onion

15 ounces canned black beans, drained and rinsed

2 cloves garlic, minced

1 jalapeÃ±o, minced

Â½ teaspoon oregano

Â¼ teaspoon cumin

Place all ingredients into a 2-quart slow cooker. Stir to distribute all the ingredients evenly.
Cook on low for 6â8 hours. Stir before serving.

Dill Carrots

The carrots in this side dish keep a firm texture even when fully cooked.

INGREDIENTS | SERVES 6

1 pound carrots, cut into coin-sized pieces

1 tablespoon minced fresh dill

Â½ teaspoon butter

3 tablespoons water

Place all ingredients in a 2-quart slow cooker. Stir. Cook on low 1Â½â2 hours or until the carrots are fork tender.
Stir before serving.

Dill Details

Dill is a delicate plant that has many culinary uses. The seeds are used as a spice, and fresh and dried dill, called dill weed, are used as herbs. Dill is an essential ingredient in dill pickles and gravlax, a type of cured salmon.

Rosemary-Thyme Green Beans

In this recipe, the slow cooker acts like a steamer, resulting in tender, crisp green beans.

INGREDIENTS | SERVES 4

1 pound green beans

1 tablespoon minced rosemary

1 teaspoon minced thyme

2 tablespoons lemon juice

2 tablespoons water

Place all ingredients into a 2-quart slow cooker. Stir to distribute the spices evenly.
Cook on low for 1Â½ hours or until the green beans are tender. Stir before serving.

Three Bean Salad

This picnic favorite can be served hot or cold with equally delicious results.

INGREDIENTS | SERVES 12

15 ounces canned dark red kidney beans, drained and rinsed

15 ounces canned chickpeas, drained and rinsed

1 pound green beans

Â½ cup thinly sliced red onion

Â½ cup thinly sliced fennel

Â½ cup water

Â¼ teaspoon salt

Â¼ teaspoon freshly ground black pepper

1 teaspoon minced basil

2 tablespoons lemon juice

2 tablespoons Dijon mustard

2 tablespoons red wine vinegar

2 tablespoons olive oil

1 clove garlic, minced

1 teaspoon nonpareil capers

Place the kidney beans, chickpeas, green beans, red onion, fennel, and water into a 4-quart slow cooker. Cook on high 2 hours or 4 hours on low. Drain.
In a small bowl, whisk the salt, pepper, basil, lemon juice, mustard, vinegar, oil, garlic, and capers. Pour over the beans. Toss to coat.

Capers Unmasked

Capers are the pickled bud of the caper plant. Capers are sold either in brine or packed in salt. If they are packed in salt, rinse them before using. Capers come in several sizes but only two are common in the United States: the larger capote caper and the smaller, more widely used nonpareil.

Potatoes Paprikash

This Hungarian classic is the perfect spicy side dish to serve with a roast.

INGREDIENTS | SERVES 8

1Â½ teaspoons olive oil

1 medium onion, halved and sliced

1 shallot, minced

4 cloves garlic, minced

Â½ teaspoon salt

Â½ teaspoon caraway seeds

Â¼ teaspoon freshly ground black pepper

1 teaspoon cayenne

3 tablespoons paprika