What you’ll need
Baby Back Ribs
1 Cup Diced Carrot
I Bulb Fennel Chopped
Assorted Dry Herbs
1 Bag Navy Beans
1 Yellow Onion Diced
Fire Roasted Diced Tomatoes
Broth (Chicken or Vegetable)
Place your ribs into bottom of slow cooker. Add your navy beans ( I used 4 cans, 60 oz)
Render bacon in skillet. Add yellow onion, carrots, celery and fennel bulb to pan. Cook on low heat.
When veggies are almost translucent, add garlic. Cook for another 2-3 min.
Add cooked veggies to crockpot. Add chicken stock until everything is covered. Add splash champagne!
Add dried herbs. I used dry mustard, Italian seasoning, oregano and red pepper flakes. Cook on low.
3 hours in... add one can fire roasted tomatoes!
Cook on high for 5-6 hours or on low for 7-9! Serve with chives & bacon!