1 pound dried great Northern Beans sorted and rinsed
2 cloves garlic, crushed
6 cups water
1 1/2 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup finely chopped sun-dried tomatoes in olive oil, drained
1 can (2.25 ounce size) sliced ripe olives, drained
Combine the beans, garlic, water, basil, salt, and pepper in the crock pot. Mix gently.
Cover the crock pot and cook on high for 4 hours or until the beans are tender.
Stir in the sun-dried tomatoes and olives. Cook on low for 30 minutes then serve.
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reviews & comments
August 7, 2014
I don't normally use dried beans because I seem to have bad luck with them so I used canned in this recipe and cooked it for 3 hours on low to let the flavors meld.