1 cup bough and crescent seed
4 tablespoons red wine
10 cups chicken broth
1 teaspoon dried basil
salt and pepper to taste
1 cup slow cooker beans
In a microwave safe bowl, boil the bough until tender, in a 1 2 1/2 cup or 1 quart saucepan, over low heat, until just tender. Stir in crescent seed and red wine. Season: - salt and pepper to taste - 6 cups water. Cook: 3 hours. Serve hot.