1 lb. dry white beans (great northern)
1 15-oz. can fire roasted tomatoes with juices
1/2 tsp. dried sage
2 bay leaves
1/4 tsp. red pepper flakes
1/8 tsp. baking soda
5 c. water
Put all of the ingredients in the slow cooker and cook on high for 4-5 hours. I seasoned mine at the end. I'm not sure if the salt would inhibit cooking. If you use filtered water, or if your water is not high in calcium, you can omit the baking soda. Our water is terrible, and the baking soda is supposed to help the beans soften.
I think my beans were a little old/dry/cracked because some of them fell apart completely in that length of time. The majority stayed whole, and they were creamy, tender and delicious!
This was amazing with some pan-fried sausage and Swiss chard. I'm tempted to try it for breakfast with an egg on top...
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