Heat 1 TBSP of olive oil in a large pan over medium-high heat. When the oil is hot add the onion, tomato, carrots, celery. and garlic to the pot and cook, stirring occasionally, until the vegetables just begin to brown, about 6 minutes, then scrape the vegetables into a 6-quart slow cooker.
Rinse the beans thoroughly then add them to the slow cooker with the vegetables.
Add the water, bay leaves, and 1 tsp salt to the slow cooker and stir together.
Place the lid on the slow cooker and cook on LOW for about 6 hours, or until beans are tender.
Discard the bay leaves then stir in the lemon juice, crushed red pepper, and 1/4 cup of olive oil.
Taste and season with additional salt & pepper if necessary.
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