Ingredients
2
cups dried great northern beans, sorted and rinsed
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
2
cups water
1
tablespoon dried herbes de Provence
3
tablespoons olive or vegetable oil
2
teaspoons salt
1/2
cup chopped drained roasted red bell peppers (from 7-ounce jar)
Preparation
Place beans in large bowl. Add enough water to cover by 2 inches. Let soak overnight, at least 10 hours.
Drain beans. Mix beans and remaining ingredients except bell peppers in 3 1/2- to 4-quart slow cooker.
Cover and cook on high heat setting 3 hours 30 minutes to 5 hours or until beans are tender.
Stir bell peppers into beans in cooker.
