1 tablespoon olive oil
1 onion, chopped
1 carrot, chopped
1 stalk celery,
1 (28 ounce) can crushed tomatoes
1 large potato, peeled and chopped
1 teaspoon ground mustard
1 tablespoon Worcestershire sauce
1 cup honey
Salt and pepper to taste
Directions
The night before, rinse the beans in a colander. Place them in a bowl and cover with water. Place plastic wrap or other covering over them. Let them sit overnight.
In a small skillet, saute' the onion, carrot and celery until they are tender. Drain the beans and place them in the crockpot. Add the vegetables, water, crushed tomatoes, potato, ground mustard, Worcestershire sauce and honey. Stir to mix.
Cover the crockpot contents and set the temperature on high for four hours or low for eight hours. When the beans are tender, they are done. Add salt and pepper to taste.
Serve the red beans with warmed tortillas and shredded cheddar cheese. Divide the remainder of the beans into two separate containers and store them in the refrigerator.
