Slow Cooker Calico Bean Soup Best Family Recipes

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Slow Cooker Calico Bean Soup

"This very hearty soup is simple and may be adjusted relying on what meat bones you can have reachable. This is a remarkable way to burn up any left over roast from a previous meal. We used a bone from a leg of lamb and a red meat rib roast in the beginning cooked at the charcoal grill for a circle of relatives excursion birthday party, and the taste became rather wealthy. Serve with crusty bread."

Ingredients :

1 (16 ounce) bundle dried army beans
1 meaty pork roast bone
2 (14.5 ounce) cans peeled and diced tomatoes
1 half of cups pink wine
3 tablespoons dried minced onion flakes
1 tablespoon dried parsley
1 teaspoon paprika
1 tablespoon celery seed
2 bay leaves
1 teaspoon seasoned salt
1 tablespoon garlic powder
1 teaspoon white sugar
half of teaspoon floor black pepper
1 pinch beaten red pepper flakes
water to cowl

Instructions :

Prep : 5M	Cook : 9M	Ready in : 12H

Soak the beans in water overnight, rinse nicely and drain.
In a slow cooker, integrate the soaked beans, meat bones, tomatoes, purple wine, parsley, paprika, celery seed, bay leaves, seasoned salt, garlic powder, sugar, ground black pepper and beaten red pepper flakes. Add water to cover.
Cook on low setting for three to 4 hours, or till beans are gentle. Remove the bones and strip and shred any meat from the bones. Discard the bones and return the beef to the slow cooker. Allow to warmness through.

Notes :

Try using a Reynolds® gradual cooker liner in your sluggish cooker for easier cleanup.

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