1 c red kidney beans
2 carrots, diced
3 pieces celery, diced
2 cloves garlic, crushed
3 rashers bacon, de-rinded and chopped
2 x 400g tins tomatoes
1/4 c tomato paste
6 c boiling chicken stock
1 bouquet garni
1 c macaroni elbows
1/4 small cabbage, finely sliced
parmesan cheese to serve
Soak kidney beans overnight. Drain and rinse, discarding soaking water.
Alternatively, boil for 15-20 minutes, discarding cooking water.
Place the following in the slow cooker: soaked beans, carrots, celery, garlic, bacon, tinned tomatoes, tomato paste, chicken stock and bouquet garni. Cover and cook on high for 6-8 hours.
Add macaroni an hour before the end as well as salt to taste. Add cabbage half and hour before ready to serve. Serve hot garnished with shaved Parmesan cheese.
***Did you know that red kidney beans, unlike other beans must be presoaked or precooked before using in the slow cooker. These beans contain aflotoxins, which are removed in the pre-soaking.
Don't be tempted to keep the soaking/precooking water you are not wasting nutrients but stopping these toxins making you sick.