Spanish Baked Beans

You can adjust from vegetarian to meaty by adding up to 8 oz (225 g) dry chorizo sausage or a piece of lean smoky bacon or smoked turkey thigh. While you're at it, we recommend soaking and simmering dried beans. The sodium count is lower than that of canned beans, even if they're drained and rinsed.

Ingredients

• 1/3 cup (75 mL) extra-virgin olive oil
• 4 cups (1 L) sliced Spanish onion, (1 large)
• 4 cloves garlic, sliced
• 2-1/2 tsp (10 mL) smoked sweet paprika or sweet paprika
• 3 (19 oz/540 mL each) navy beans, drained and rinsed
• 1 can (28 oz/796 mL) diced tomatoes
• 1-1/2 tsp (7 mL) salt
• 1 bay leaf
• 1 tsp (5 mL) dried rosemary

Preparation

In large skillet, heat oil over medium heat; cook onion, garlic and paprika, stirring often, until onions are softened, about 10 minutes. Transfer to slow cooker.

Stir beans, tomatoes, salt, bay leaf and rosemary into slow cooker.

Cover and cook on low until bubbly and thickened enough to scoop, about 6 hours. Discard bay leaf.

Source : Canadian Living New Slow Cooker Classics