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Steps
1
In 4- to 5-quart slow cooker, place beans, water, salt and pepper.
2
Cover; cook on High heat setting 4 to 5 hours.
3
In 12-inch skillet, heat oil over medium heat. Cook mushrooms, carrots, onions and garlic in oil about 5 minutes, stirring occasionally, until vegetables are tender. Stir vegetables into beans. Stir in remaining ingredients.
4
Cover; cook on High heat setting 15 minutes to blend flavors.
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Want to make this even easier? Use a drained 8-ounce can of sliced mushrooms can be used instead of the fresh mushrooms. Skip the sautéing in step 3 and just add the canned mushrooms, carrots, onions and garlic to the cooked beans. Stir in a tablespoon of olive oil for added flavor.
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