Basque Beans (Including Crock Pot Version)

• 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

1. Soak beans overnight.
2. Cover beans with cold water and cook until nearly tender (about 1 1/2 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 340u0b0F 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.

white beans, oil, onions, garlic, tomatoes, parsley, green pepper, bay leaf, red pepper, thyme

Taken from www.food.com/recipe/basque-beans-including-crock-pot-version-71990 (may not work)