What I had for dinner:
So, the beans were soaked (I used 1/2 lb of small white beans, habichuelas blancas) and the meat-balls in the fridge (preceeding installment in this series).
I put several bay leaves and some dried sage and rosemary in the slow cooker, then added 2 sliced stalks of celery and one large red onion cut in wedges. Added the beans (without the soak water), 5 habañero peppers (cut and seeded), a dozen sun-dried tomatoes, and the "country-sausage" meatballs. Covered with boiling water, and set on low (setting 3) for the day.
Before serving, I drained the cooking liquid into a saucepan, added the juice of 1/2 lemon, and boiled vigorously to reduce and at the same time to hydrolyze those pesky small complex sugars that cause gas.
Everything was mixed in a large bowl, salted to taste, and served with crusty bread and a chewy oatmeal Stout (Sam Smith).