#CrockpotWednesday: La Flama Blanca Beans & Sun-Dried Tomatoes


Courtesy Mrs. Coach Mallory:

1 lb dried great northern beans, sorted and rinsed (2 cups)
2 garlic cloves, finely chopped
6 cups water
1 1/2 teaspoons dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup finely chopped sun-dried tomato packed in oil
1 (2 1/4 ounce) can sliced ripe olives, drained
1. Mix all ingredients except tomatoes and olives in slow cooker.
2 Cover and cook on high heat setting 4 to 5 hours or until beans are tender.

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