Make Ahead Tip: Cover and refrigerate for up to 4 days.
Start soaking beans a day ahead.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
2 starch, 1/2 other carbohydrate, 1/2 vegetable, 2 lean meat