Crock Pot Beans (put on in the morning)
4 garlic cloves
1 onion
3 tablespoons olive oil
1 pound beans (cannellini or great northern)
4 cups stock (or water)
1/4 teaspoon freshly ground pepper
1 tablespoon salt
1 tablespoon vinegar
Saute garlic and onion in olive oil; place in slow cooker with beans, 4 cups stock or water, pepper. Cover and cook on low for 8 hours. Half hour before dinner, check for doneness and add 1 T salt, stir to combine. When cooking is complete stir in vinegar. Serve in soup plates garnished with bits of veal and caramelized onion.