66Slow Cooker BeansIf you have a slow cooker, cooking your own beans is very easy. Chick peas are a bit more of an effort, but you can cook up a batch of Romano beans,put them in the fridge and just tossed them with rice or pasta and added herbs for another quick meal. You can also fry up with mushrooms forvegetables.Procedure1 Put romano beans in slow cooker unsoaked.2 Cover with hot water.3 Turn heat to "low" setting.4 Cook for 3 1/2 to 4 1/2 hours.5 Check after 3 hours to see if they are soft yet. The age of the beans will affect the cooking time, so there is no exact time.
67Balsamic Steaks1/2 lb grape or cherry tomatoes, halved if desired (1 pint)1 tbsp fresh lemon juice3 tbsp extra-virgin olive oilnon-iodized salt (optional) + pepper4 Rib-eye steaks, at room temperature1/2 cup balsamic vinegar1/2 tsp granulated sugar2 cups baby arugulaProcedure1 In serving bowl, combine tomatoes, lemon juice and 1 tablespoon oil. Toss.2 Heat large cast-iron skillet over high 10 minutes.3 Generously season steaks with iodine-free salt and pepper.4 Add remaining 2 tablespoons oil to hot skillet; add steaks. Cook until nicely browned and medium-rare, about 3 minutes per side, depending on thickness.5 Transfer steaks to cutting board. Cover loosely with foil; let stand 5 minutes.6 Meanwhile, discard oil from skillet. Return skillet to medium-high heat. Add vinegar and sugar. (Pan will still be very hot.) Cook 10 to 30 seconds, until sugar dissolvesand liquid is warm.7 To serve, toss arugula with tomato mixture. Divide over 4 plates. Add 1 steak to each plate. Drizzle each with balsamic sauce.Servings: 4