Instructions: *(I used navy beans this time, but Ive used kidney beans and others would also be good)

**(I use half wheat berries and half rye berries)

***(this time it was thyme and rosemary, usually it is basil and oregano)

Cook on low for 10-12 hours, and serve. It seems like a very small amount of liquid, but Ive found that everything in the crockpot retains more liquid than when cooked on the stove, and the beans have already absorbed a lot in the soaking. If you like your beans soupy (or want to use it as a soup), add more. If you dont mind very-cooked vegetables, or are around to add vegetables an hour or two before serving, chop up some carrots and celery and add. I find that the canned tomatoes have quite enough salt for my taste.

NOTES :

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