What’s for Dinner?

Active Time: 25 min. Total Time: 6 hr. 25 min., plus soaking Serves: 6 to 8

Since raw beans can contain toxins, the FDA suggests soaking them overnight and boiling them before slow-cooking.

1 pound dried Great Northern beans, rinsed 2 tablespoons extra-virgin olive oil, plus more for drizzling 3 leeks, white and light-green parts only, halved lengthwise, cut crosswise into ½-inch pieces, and well washed (4 cups) 5 cloves garlic, thinly sliced ½ teaspoon red-pepper flakes, plus more for serving 1 butternut squash, peeled, seeded, and cut into 1-inch pieces 3 sprigs sage 1 Parmesan rind, plus finely shredded Parmesan for serving 4 teaspoons fresh lemon juice 1 bunch spinach, trimmed and washed

Kosher salt and freshly ground pepper 1. Place beans in a bowl; cover with 2 inches of water. Refrigerate, covered, overnight; drain and rinse. Cover with water in a saucepan. Bring to a boil; cook 10 minutes. Remove from heat; drain and rinse. 2. Place beans, oil, leeks, garlic, pepper flakes, squash, sage, and rind in a 5-to-6-quart slow cooker. Add 8 cups water. Cover and cook on low 6 hours. Remove and discard sage and rind; stir in lemon juice and spinach. Season with salt and pepper. Serve, drizzled with oil and topped with shredded cheese and pepper flakes.

Cilantro-Chutney Chicken

Active Time: 30 min. Total Time: 3 hr. Serves: 4 to 6

2 tablespoons extra-virgin olive oil 2 onions, cut into 1½-inch pieces (4 cups) 2½ pounds boneless, skinless chicken thighs, cut into 1½-inch pieces

Kosher salt and freshly ground pepper 1 tablespoon minced peeled fresh ginger (from a 1-inch piece) 5 cloves garlic, thinly sliced 1 jalapeño, sliced, plus more for serving 4 cups packed cilantro leaves and thin stems, plus more leaves for serving ½ cup roasted unsalted peanuts, plus more, chopped, for serving 2 teaspoons packed light-brown sugar 1 tablespoon fresh lime juice, plus lime wedges for serving

Steamed rice and yogurt, for serving 1. Heat a large skillet over medium-high. Add oil and onions; cook, stirring occasionally, until browned, about 8 minutes. Transfer to a 5-to-6-quart slow cooker. Season chicken with salt and pepper; stir into slow cooker with ginger, garlic, and jalapeño. Cover and cook on high 2 hours. 2. In a food processor, pulse cilantro, peanuts, brown sugar, and juice until finely chopped; add to slow cooker. Cover and cook 30 minutes. Season with salt and pepper. Serve over rice, with yogurt, jalapeño, cilantro, chopped peanuts, and lime wedges.

Active Time: 35 min. Total Time: 5 hr. Serves: 4 to 6

3 pounds beef chuck, fat trimmed, cut into 1½-inch pieces

Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 6 shallots, thinly sliced (2 cups) ½ cup dry red wine, such as Cabernet Sauvignon 1 can (28 ounces) whole peeled tomatoes, crushed 1 bulb fennel (12 ounces), cut into ½-inch wedges 1 sprig rosemary 2 strips orange zest (each 1 inch by 3 inches), plus orange wedges for serving 1 cup pitted green olives, such as Castelvetrano (7 ounces)

Mashed potatoes, for serving 1. Season beef with salt and pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and half of beef, in a single layer; cook, turning a few times, until browned all over, 5 to 7 minutes. Transfer to a 5-to-6-quart slow cooker. Repeat with remaining oil and beef. Add shallots and wine to skillet; cook, scraping up browned bits, until wine has almost evaporated, about 3 minutes. Transfer to slow cooker; stir in tomatoes with their juices, fennel, rosemary, and zest. Cover and cook on high until meat is fork-tender, about 4½ hours. 2. Stir in olives; season with salt and pepper. Remove rosemary; serve, with mashed potatoes, orange wedges, and more pepper.

Vietnamese Baby Back Ribs

Active Time: 25 min. Total Time: 7 hr. 35 min. Serves: 4 to 6

Turn leftovers into Asian-inspired pulled-pork sandwiches.

⅓ cup diced shallots (from 2 shallots) ¼ cup Thai or Vietnamese fish sauce ¼ cup plus 2 teaspoons honey

Kosher salt and freshly ground pepper 1 rack spareribs (about 4 pounds), cut into 3 pieces 2 large carrots, peeled and cut into thin matchsticks (2 cups) 4 cups shredded red cabbage (from ½ head) ¼ cup fresh lime juice (from 3 limes) ½ cup packed fresh mint leaves, chopped if large 1 tablespoon safflower oil 1. Stir together shallots, fish sauce, ¼ cup honey, 1½ teaspoons salt, and ½ teaspoon pepper in a 5-to-6-quart slow cooker. Add spareribs; toss to coat. Cover and cook on low 7 hours. 2. Preheat oven to broil, with rack 4 inches from element. Transfer ribs to a rimmed baking sheet, meat-side up. Broil until browned, 4 minutes. Pour juices from slow cooker through a fine-mesh sieve into a small saucepan; discard solids. Bring to a boil, then cook until syrupy, 5 to 10 minutes. Brush some glaze onto ribs. 3. Combine carrots, cabbage, lime juice, mint, oil, and remaining 2 teaspoons honey. Season with salt and pepper. Serve ribs, with slaw and remaining glaze alongside.