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Slow Cooker Beans. As an alternative to stove top cooking, place prepared white half-runner beans in a slow cooker with enough water to almost cover the beans. Layer sliced onion and ham chunks over the beans. Cook a full pot for six to eight hours on low. Add potatoes about one hour before the end of the cooking time.
Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color. Cool, remove them from the ice bath, and pat dry. Repeat with the broccoli and asparagus.