Slow-Cooker Succotash

Slow-Cooker Succotash

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  1. Drain and rinse beans. Transfer to a large pot and add onion, broth, garlic, salt, pepper, cumin and crushed red pepper. Bring to a boil.

  2. Reduce heat to maintain a simmer. Cover and cook until the beans are tender, 1 1/2 to 2 hours. Serve the beans with the broth.


To make ahead: Refrigerate for up to 2 days.

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