Soak the beans overnight in water to cover, then drain. Or, follow package directions for quick soaking.
In a large skillet, heat the oil and saute the garlic, onions and celery until tender, then add to 3-quart crockpot. Add the potatoes, carrots, beans, bay leaf and paprika. Dissolve the soup mix in 1 cup of the hot water and add to the vegetables with the remaining 3 cups of water. Add salt and pepper to taste. Cover tightly and cook on low 18-24 hours.
Makes 4 very generous servings.
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