1/2 cup dried kidney beans, soaked overnight
1/2 cup dried large limas or butter beans, soaked overnight
1/2 cup dried great Northern beans, soaked overnight
1 (6 ounce) can tomato paste
1/4 cup vegan bacon bits
olive oil, as needed
1 bell pepper, chopped
1 stalk celery, chopped
1 small red onion, chopped
1/8-1/4 teaspoon hickory smoke flavor
2 (15 ounce) cans stewed tomatoes
1 medium bay leaf
1/2 teaspoon garlic powder, optional
1. After soaking, put drained beans in crock pot. Combine 4-6 cups soaking water with the tomato paste. Add vegan bacon bits to crock pot.
2. In separate skillet, saute peppers, onion, celery in enough oil to prevent sticking. Add hickory smoke flavor. Saute until soft, but not browned.
3. Add vegetables to beans. Add stewed tomatoes, bay leaf and garlic powder.
4. Cook on medium for 6-8 hours. Serve with crusty vegan bread.