Slow-Cooked Bean Medley

Here's a great way to add protein to you meal.

1 cup dried white cannellini beans

1 cup dried kidney beans

1 cup dried black-eyed peas

32 ounces chicken stock

1 red bell pepper, chopped (about 1 cup)

1 green bell pepper, chopped (about 1 cup

1 medium sweet onion, chopped (about 1 cup)

1/3 cup chopped celery

1/3 cup firmly packed light brown sugar

1 dried bay leaf

2 teaspoons kosher salt

2 teaspoons dry mustard

1 teaspoon ground black pepper

4 slices thick-cut bacon

1/3 cup tomato paste

2 tablespoons apple cider vinegar

1/4 cup chopped fresh parsley

Garnish: chopped fresh parsley, ground black pepper

In a large bowl, add all beans, peas, and water to cover by 2 inches; let stand overnight.

Drain bean mixture, and place in a 5-quart slow cooker. Add stock, bell peppers, onion, celery, brown sugar, bay leaf, salt, dry mustard, and black pepper. Top with bacon slices. Cover and cook on high until beans are tender, about 4 hours.

Add tomato paste and vinegar to beans mixture. Cover and cook for 2 hours.

Discard bay leaf and bacon. Stir in parsley. Garnish if desired.

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Enjoy!!!

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