Slow-Cooker White Beans with Sun-Dried Tomatoes

Name: Slow-Cooker White Beans with Sun-Dried Tomatoes
Prep time: 5 h 10 min
Cook time: 5 h 10 min
Total time: 5 h 10 min
Yield: 1
Cuisine: Global
Ingredients: 2 teaspoons dried basil leaves; 473 milliliters pound dried great northern beans, , sorted and rinsed; 2 garlic cloves, finely chopped; 177 milliliters finely chopped sun-dried tomatoes in olive oil; 64 grams can sliced ripe olives, drained; 0 teaspoons pepper; 1 teaspoon salt; 1 liters water

You can never have too many main course recipes, so give Slow-Cooker White Beans with Sun-Dried Tomatoes a try. This recipe serves 1. Watching your figure? This gluten free and vegan recipe has 1523 calories, 86g of protein, and 26g of fat per serving. If you have sun-dried tomatoes in olive oil, great northern beans, water, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 5 hours and 10 minutes.

Instructions

Mix all ingredients together except tomatoes and olives in 3 1/2- to 6-quart slow cooker.

Ingredients you will need

Tomato

Olives

Equipment you will use

Slow Cooker

Cover and cook on high heat setting 4 to 5 hours or until beans are tender.

Ingredients you will need

Beans

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 manufacturers directions for layering ingredients and choosing a temperature.

Ingredients you will need

Tomato

Olives

Base