Instructions: 1. Mix together onion, carrot, zucchini, & peppers.

2. Microwave vegetable mixture until onions are soft.

3. Combine everything except beans.

4. Put beans through meat grinder on coarsest grind.

5. Mix ground beans & sauce mixture.

6. If too dry, add 1/4 cup of reserved bean liquid & mix. Continue this process until consistency desired is reached.

7. Put into slow cookers (leftover mixture may be cooked on stove in a Dutch oven)

8. Simmer in slow cooker on low for 3-4 hours. (If cooking on top of stove, simmer for about 45 minutes so flavors can mingle.)

Single batch fills large slow cooker with a little left over.

Serving Ideas : freezes well - make double

NOTES :

1. Pressure cook bean according to directions.

You may do this the day before if desired.

Make a double batch if you have room. Reserve the liquid for stock.

Canned beans may be substituted if necessary.

2. Substitute apple cider vinegar for red wine vinegar

Serving suggestions: on buns, open face, biscuits, inside toasties.

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