Pink Beans

• 4 cups dried pink beans or small red beans (about 1 1/2 pounds)
• 2 tablespoons canola oil
• 1 large Spanish onion, chopped
• One 28-ounce can crushed tomatoes
• 3 large garlic cloves, chopped
• 2 large carrots, peeled and chopped
• 3 celery stalks, chopped
• 2 bay leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Sort through the beans and remove any debris.
2. Rinse and drain the beans.
3. Combine the beans and 8 cups water in a 5-6 quart pot.
4. Soak overnight.
5. Heat the oil in a large skillet and saute the remaining ingredients until the onion is translucent.
6. Drain the beans and add 8 cups water.
7. Bring to a boil, then reduce the heat, cover, and simmer until the beans are tender to the bite, 2 to 2 1/2 hours.
8. Remove bay leaves.
9. Combine beans and vegetables, stirring well.
10. Season to taste with additional salt if needed.

pink beans, canola oil, spanish onion, tomatoes, garlic, carrots, celery stalks, bay leaves, salt, pepper

Taken from www.epicurious.com/recipes/food/views/pink-beans-378732 (may not work)