Ingredients

• 2 cups dry white beans or 2 cups navy beans
• 1/4 cup oil
• 2 large onions, sliced
• 4 garlic cloves, crushed
• 1 (2 lb) can tomatoes
• 4 tablespoons chopped fresh parsley
• 1 green pepper, chopped
• 1 bay leaf
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried thyme

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.