SLOW COOKER CHEESE GRITS RECIPES

Steps:

• Heat the slow cooker: Set a 4-quart or larger slow cooker to HIGH while you prepare the grits.
• Soak and skim the grits: Place the grits in a medium bowl or 1-quart liquid measuring cup. Add about 4 cups of water, stir, and then let the grits settle for 1 minute. Use a spoon to skim off any floating grits or chaff from the surface.
• Drain the grits: Pour the grits through a fine-mesh strainer. Don't worry too much about any grits that stick to the bottom of the measuring cup.
• Put the grits in the slow cooker and add the water: Dump the grits straight from the strainer into the slow cooker. Add in the 4 cups of water and stir to combine. (If you use the measuring cup, this will clear up any grits left at the bottom.) Reduce the heat to LOW and add the butter and 1 teaspoon salt.
• Cover and cook: Cover the slow cooker and cook on LOW for 8 hours. Stir occasionally if you are free to (it's not necessary), but resist the urge to stir during the first 2 hours.
• Taste and serve: The grits are ready when they are thick and creamy but still retain a toothsome quality. Taste and season with more salt as needed.

Steps:

• In a 5-quart or larger slow cooker, add the beans, olive oil, 1 teaspoon salt and your selection of flavorings. Add water to cover 2 inches above the beans, then cook on low until tender, 8 to 10 hours. To test for doneness, taste more than one bean to ensure they’re all cooked through; they should flatten without much effort when pressed between your fingers. (If you plan to eat your beans cold, cook them a bit past tender, as they’ll firm as they cool.) Season to taste with salt.
• Let cool slightly, then eat right away or store beans in their liquid in an airtight container for up to a week in the fridge or up to 3 months in the freezer.