Red Bean Goulash - Slow Cooker

I don't typically think of adding pasta to beans, but this goulash was perfect over egg noodles.

Ingredients:
1 Tablespoon oil and 1 Tablespoon margarine
1 cup onion diced
3 cloves garlic
1 cup carrots diced
2 stalks celery diced
1 pound small red beans soaked overnight
1 bay leaf
1 teaspoon oregano
1 can crushed tomatoes
Salt and pepper
1 Tablespoon minced parsley
1 Tablespoon red wine vinegar
2 Tablespoons butter, 1 Tablespoon Flour, 1/2 cup onion, 1 Tablespoon paprika

Bring beans to a boil and simmer while you are sauteing vegetables. Melt margarine with oil. Add 1 cup onion and two cloves garlic. Saute about 5 minutes. Then add carrots and celery and saute for another 5 minutes. Drain beans and add to slow cooker with vegetables. Add crushed tomatoes, bay leaf, oregano, salt and pepper. Cook on high for 6 hours. Add 1 more clove garlic crushed and adjust seasoning. Continue cooking on high for three hours. Saute butter in frying pan, add onions, cook for 3 minutes, then add flour an stir until thickened. Stir in paprika then add 1/2 cup of sauce from beans. Mix back into crock pot with 1 Tablespoon wine vinegar and parsley. Serve over cooked noodles. I adjusted this recipe for a crock pot for convenience, but it's necessary to cook on high. It could be cooked on the stove in less time.