1. Soak beans overnight. 2. Cover beans with cold water and cook until nearly tender (about 1 ½ hours, or 30 minutes in a pressure cooker). 3. Drain. 4. (this can be done a day ahead) In large casserole, heat oil and cook onion until soft; stir in garlic, then tomatoes, parsley, beans, red pepper flakes, oregano and 1 cup water. 5. Simmer, covered, over medium-low heat, or uncovered in 340°F oven for 2-3 hours, until beans are tender and most of liquid is absorbed. 6. Stir in green pepper and cook, uncovered, 20 minutes longer. 7. Season to taste. 8. For crock pot: Prepare beans up to step 2. 9. Add all remaining ingredients, including beans, to your crock pot. 10. Cook on low for 10-12 hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
