Slow-Cooker White Beans with Sun-Dried Tomatoes

A hearty Italian meal--from a slow cooker? These flavorful beans are delicately seasoned with garlic, basil and sun-dried tomatoes.

  • Prep Time 10 min
  • Total Time 5 hr 10 min
  • Servings 0

Ingredients

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.

Expert Tips

(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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
315
(
Calories from Fat
35 ),
% Daily Value
Total Fat
4 g
4 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
0mg
0%;
Sodium
640 mg
640 %;
Total Carbohydrate
62 g
62 %
(Dietary Fiber
16 g
16 %
),
Protein
23 g
23 %
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
14%;
Calcium
22%;
Iron
52%;
Exchanges:
4 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.