Ingredients
- 1 ½ cups dried navy beans
- 2 c cold water
- 46 oz chicken broth
- freshly ground black pepper
- 1 bunch fresh sage
- 1 medium onion, chopped
- 1 rib celery, sliced
- 2 medium carrot, sliced
- 8 slices bacon, cooked and crumbled
- 1 c milk
Instructions
- Soak beans in 2 cups cold water for 8 hours or overnight.
- After soaking, drain beans and place in slow cooker. Add all remaining ingredients except the milk to the slow cooker. Cover and cook on LOW 7-9 hours, or until beans are crisp-tender.
- Place 2 cups bean mixture into blender and process until smooth. Return to slow cooker. Add the milk, cover heat on HIGH 10 minutes. Remove the sage bunch.
