On Tue, 01 Jul 2008 20:34:18 GMT, Wayne Boatwright
> wrote:


>But there's a distinct difference in the desired outcome of Boston baked
>beans and pinto beans. I totally agree with the reason Dimitri does not
>use a slow cooker for this.
>
>As far as slow cookers go, I have two of them and only rarely use either
>one, primarily because even when I "adjust" recipes to cook in them, I'm
>rarely excited about the results. There's something to be said for the
>radiant dry heat of an oven.

Hmm....
How do you think it would work to start them in the slow cooker and
then finish them up for a few hours in the oven?

Christine