Chop lots of onions into small pieces with a little water onto the bottom and add them to a slow cooker lined with Gefen Parchment Paper on low overnight. Wake up to browned sautéed onions ready to throw in any recipe that calls for them. 1 large onion = 1 cup sautéed.
It’s always best to soak beans 24-48 hours before use. Rinse, drain and replace with fresh water every 12 hours to decrease gas and bloating.
Photography by Sarah Husney