12 ounces dry gigante beans
1 can (28 ounces) chopped tomatoes, with juice
2 stalks celery, diced
1 onion, diced
4 garlic cloves, minced
Water as needed
Salt to taste
- Put the beans in a large bowl, cover with water, and soak for eight hours.
- Drain, rinse, and add to a slow cooker with the remaining ingredients. Stir, and add a little water to cover the beans completely with liquid.
- Cover, and cook for 8 to 10 hours on low, until the beans are soft and tasty. Season to taste with salt (we use about 1 teaspoon of salt). Enjoy hot, at room temperature, or cold.
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