A hearty Italian meal--from a slow cooker? These flavorful beans are delicately seasoned with garlic, basil and sun-dried tomatoes.
pound dried great northern beans, (2 cups), sorted and rinsed
garlic cloves, finely chopped
teaspoons dried basil leaves
cup finely chopped sun-dried tomatoes in olive oil
can (2 1/4 ounces) sliced ripe olives, drained
Mix all ingredients together except tomatoes and olives in 3 1/2- to 6-quart slow cooker.
Cover and cook on high heat setting 4 to 5 hours or until beans are tender.
Stir in tomatoes and olives. <BR><BR><B>Note:</B> 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.
(Total time will vary with appliance and setting.)
Sun-dried tomatoes are sold in two forms; packed in oil or dried. For most recipes, tomatoes packed in oil are tender enough to use right out of the jar. The dried tomatoes, however, often need to be rehydrated before using.
Caught without sun-dried tomatoes in your cupboard? Add a cup of finely chopped seeded fresh tomatoes for a slightly different flavor.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- 640 mg
- Total Carbohydrate
- 62 g
- Dietary Fiber
- 16 g
- 23 g
% Daily Value*:
- Vitamin A
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.