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Ingredients Jump to Instructions ↓

  1. 1 (16 ounce) package dried navy beans

  2. 1 meaty beef roast bone

  3. 2 (14 1/2 ounce) cans peeled and diced tomatoes

  4. 1 1/2 cups red wine

  5. 3 tablespoons dried minced onion flakes

  6. 1 tablespoon dried parsley

  7. 1 teaspoon paprika

  8. 1 tablespoon celery seed

  9. 2 bay leaves

  10. 1 teaspoon seasoned salt

  11. 1 tablespoon garlic powder

  12. 1 teaspoon white sugar

  13. 1/2 teaspoon ground black pepper

  14. 1 pinch crushed red pepper flakes water to cover

Instructions Jump to Ingredients ↑

  1. Soak the beans in water overnight, rinse well and drain. In a slow cooker, combine the soaked beans, meat bones, tomatoes, red wine, parsley, paprika, celery seed, bay leaves, seasoned salt, garlic powder, sugar, ground black pepper and crushed red pepper flakes. Add water to cover. Cook on low setting for 3 to 4 hours, or until beans are tender. Remove the bones and strip and shred any meat from the bones. Discard the bones and return the meat to the slow cooker. Allow to heat through.

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