In 3 1/2- to 4-quart slow cooker, mix all ingredients
except parsley.
Cover; cook on Low heat setting 10 to 12 hours or until
beans are tender. Stir in parsley before serving.
I made the recipe as stated, and it only needed half
the cooking time - the scant water asked for was all
gone by then, but the beans were fully cooked at least.
The flavor was mild but good. I would add more water,
up to double, next time. Random person commenting.
I love this stuff! I've made it many times....it's so
easy. I add salt, pepper and garlic powder to taste.
Random person commenting.
Originally Submitted
10/5/2015
0 Out of 5 from
0 reviews
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