Easy
Published 2017
In very-long-cooked dishes, the sharp edge of garlic’s flavor can be lost—slow-cooked garlic has its own appeal, of course, but sometimes I want that strong bite. Here I sauté the garlic and drizzle the sizzling hot garlic oil into the creamy soup just before serving.
Rinse the beans in a sieve under running water. Dump them into the slow cooker and add the stock and crushed red pepper. Cover and cook on low for 8 hours.
Ladle out and discard excess liquid, if there is any—the stock should just cover the cooked beans. Stir the tahini into the soup. Wit
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