Soak the beans

• Rinse the dried cranberry beans and place them in a bowl.
• Cover generously with water and soak all day, until plump.

Cook the beans overnight

• Drain the soaked beans and transfer them to the slow cooker.
• Cover with water and cook on low overnight, until tender.

Weigh the portion

• Drain the cooked beans and weigh the desired portion on a kitchen scale.

Season and serve

• Warm the beans with the beef bouillon.
• Season with black pepper, onion powder and garlic powder, then serve.