Want to come home to the deliciously gratifying aroma of dinner already cooked? Get yourself a slow cooker (crock pot). Slow-cooked beans are healthful, yummy and very thrifty. Soak dried beans overnight - adzuki, black, chickpeas, whatever - and before you leave for the day the next morning, drain, cover with fresh water and cook them on the "high" setting for eight hours with one quartered onion, crushed garlic and bay leaves. Then drain and season as you like: I like cumin, more garlic and liquid smoke, salt and pepper.