Rinse dry beans. Place them in the slow cooker and add cold water. If you add salt to the cooking water, do it now, to taste.
Cover with a lid and cook on low for 6 hours. Taste one bean to check its doneness. If they are cooked to your taste, strain the cooking water. Keep both in covered containers, refrigerated, for up to 4 days. If the beans are not soft enough to your taste, turn the slow cooker off, but return the lid back and let them to gently continue cooking using the left over heat of the slow cooker. Check them in 2 hours.
Combine cooked beans with marinated vegetables (artichokes, assorted olives, marinated mild cherry peppers, grilled bell peppers, caramelized perl onions, etc.) to serve it as a salad. It is wonderful addition to many cheese and deli meats plates.