Simmer slowly for 15 minutes – onions should be clear
**Don’t burn the garlic**
Strain & rinse canned beans in cold water
Puree until smooth:
3 cups of strained beans
1 cup of chicken stock
Combine in the slow cooker all ingredients
Cook 4-5 hours on high
On low for 8-10 hours
Notes & Wine Advice
Variations
Vegetarian:Use extra onion and green pepper instead of celery and carrots. Use vegetable broth to keep it vegetarian, and omit the liquid smoke. Add extra cumin.