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COOKING

Slow-Oven Stews

WARMING DISHES FOR A WINTRY WEEKEND AT HOME.

BEAN BONANZA Navy, cannellini, pinto, adzuki, kidney, and Great Northern beans simmer for at least four hours with a large piece of ham to flavor the pot.
BEAN BONANZA
Navy, cannellini, pinto, adzuki, kidney, and Great Northern beans simmer for at least four hours with a large piece of ham to flavor the pot. (Photo by JIM SCHERER) Photo by JIM SCHERER
By SHERYL JULIAN AND JULIE RIVEN
January 21, 2007

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W e have tried - in vain - to use and enjoy slow cookers. Though we like turning on a crockpot and walking away, we've noticed the trade-off for that convenience is often mushy or stringy food. In the end, nothing works better than an oven. We're not suggesting that you switch it on before work and leave a dish ... (Full article: 773 words)

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