Mix for 10-15 minutes. Grind the seitan in a food grinder with the coarse attachment. Press into a plastic tub that is about 2 inches in diameter smaller than your crock pot and refrigerate over night. Spray the bottom and sides of your crock pot with pan spray. Gently flip using a plate that is slightly smaller than the diameter of the loaf. Flip into the crock.

Soke the beans overnight, drain and rinse, then pour them around the outside of the loaf. Add the required amount of cold water following the cooking instructions on their package. Additional water is necessary for the loaf (it will absorb about two cups.)

Add hot water while cooking to keep the beans and loaf covered if needed. Never add cold water to hot cooking beans. That causes then to burst.

Cooking time will vary greatly depending on which beans and the amount of water that is used. The more water, the slower they cook. Follow bean package instructions for recommended cooking time.

When the beans and loaf are done remove the capicola loaf from the crock using a spatula allowing it to drain and cool in the refrigerator before slicing.