Ingredients

Instructions

  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.