Slow Cooker White Beans with Sun-Dried Tomatoes

 

1

pound dried great northern beans, (2 cups), sorted and rinsed

2

garlic cloves, finely chopped

6

cups water

1 1/2

teaspoons dried basil leaves

1

teaspoon salt

1/4

teaspoon pepper

3/4

cup finely chopped sun-dried tomatoes in olive oil

1

can (2 1/4 ounces) sliced ripe olives, drained

• 1 Mix all ingredients together except tomatoes and olives in 3 1/2- to 6-quart slow cooker.
• 2 Cover and cook on high heat setting 4 to 5 hours or until beans are tender.
• 3 Stir in tomatoes and olives.
  
  Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.