2 TBSP whey or lemon juice
vegetable stock, tomato-free (optional)
4 cloves garlic, peeled and mashed (optional)
Sort beans and rinse under running water. Dump into crock-pot (4 qt or larger) and add enough water to cover, plus 2 inches. Add whey or lemon juice, cover and let soak overnight (or at least 6 hours).
Discard soaking water and rinse beans. Dump back into crock-pot and add garlic (optional) and enough water or optional vegetable stock to cover the beans, plus an extra 2-3 inches.
Cover and cook on low for at about 8 hours. (My new 6 1/2 qt crock-pot takes 6 hours, and my old 4 qt crock-pot takes more than 10 hours.) Beans are done when they are tender.
Original crock-pot directions from crockpot365