Italian Style Baked Beans (Slow Cooker)

These are delicious, filling and easy to prepare. Plus, crockpots use very little energy! They are Curt's "Number One" Favourite.



2     carrots   (I use three if they're smaller)    chopped
2     celery stalks   chopped
2     cloves of garlic   chopped
1     large onion   chopped
1     green bell pepper
1     can (28 oz) diced tomatoes
2     cans kidney beans    drained, rinsed
1     can mixed beans       drained, rinsed
2     cups mozzarella  cut into small cubes
2     tbsp tomato paste
       Majoram
       Basil
       Thyme
       Rosemary
       Oregano
Pinch cayenne pepper
Pinch sugar
1 cup of bread crumbs (I just ripped up fresh bread)

2    tbsp parmesan cheese

2    tbsp chopped parsley
2    tbsp melted butter

1. In the crockpot stoneware, add and mix carrots, celery, garlic, onion, bell pepper, tomatoes,  kidney beans, chickpeas, mozzarella, and paste. Sprinkle the seasonings in, maybe about 1 - 2 tsp of each seasoning. Add pinches of cayenne and sugar, and stir one last time. Cover and turn on High for 3 - 4 hours, or Low for 7 - 9. (I prefer low... it always seems the longer something cooks, the better it is!)

2. In a bowl, combine bread crumbs, parm, and parsley. Stir in butter, and Pour over the beans so it's like a crust, don't stir it in. Cover again and cook for an hour.

3. Ready to serve. This is hearty and delicious. I would pair it with a healthy salad, and maybe some homemade biscuits or cornbread with a garlic spread for the Italian feel!