Rinse and sort beans, checking for any pebbles or broken beans.
No need to soak the beans overnight. I've been debating this and reading the research, and they finally tested it, and soaking does NOT noticably reduce the alpha-galactasides, and only reduces the flavor. If you want to reduce the flatulence potential of the beans, I've made a note at the end of the recipe.
Pour the avocado oil on the bottom of the crockpot, fill with beans, spices, and finish with the water.
Place on low for 7-9 hours while you leave for work, or 4-5 hours on high.
Remember NOT to cook beans with any acid. Acidic foods like tomatoes or lemons will make your beans hard and never cook fully, so always add them towards the end of cooking or once your beans are tender.
Once your beans are finished, I like to turn off all power, unplug the crockpot, and let it cool with the lid off. It will take an hour or two to cool down fully. This makes it easier to pop the entire crockpot in the fridge for easy leftovers or divide up into various portions for other meals or in a freezer bag to freeze.
This is a major staple of most of my cooking. It's fast, easy, cheap, and one crockpot can make enough for a week or two of meals.
Beans, Beans, the Magical Fruit: Here's What You Do For Less of a Toot:
If you MUST rid yourself of the flatulent-causing beans, here's the blanche-soak way to get rid of 90% of alpha-galactosides (just know that this definitely reduces the flavor of the beans):
The beans are boiled for three minutes (effectively killing the bean and allowing the sugars to pass through the cell walls), then allowed to stand for two hours. That water is poured off and the beans are covered and soaked for another two hours. Then they're drained, covered and soaked another two hours before being drained and rinsed a final time.
Just remember, this may reduce the alpha galactosides, but it does not reduce the fiber. Fiber in general may have some issues with people who are not used to it.