Crock Pot White Beans, Butternut Squash, Kale, and Olive Stew |
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Prep Time: 15 Minutes Cook Time: 600 Minutes |
Ready In: 615 Minutes Servings: 6 |
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This is very easy and tasty. Also it's vegetarian. Ingredients:
3 large onions, chopped |
6 garlic cloves, minced |
1 -3 lb butternut squash, peeled seeded and cut into 1 inch cubes |
3 red bell peppers, seeded and cut into 1 inch pieces |
1 cup canned vegetable broth |
1 bunch kale, thick stems trimmed and leaves cut crosswise into 2 inch strips |
1 tablespoon dried rubbed sage |
5 (15 ounce) cans cannellini beans, rinsed and drained (white kidney beans) |
1 cup kalamata olive, pitted and halved |
salt & fresh ground pepper |
freshly grated romano cheese (optional) |
Directions:
1. Combine all ingredients except the cheese in the crock pot. Cook on low for 8 to 10 hours or on high for 5 to 6 hours.
2. Transfer to large shallow serving bowl and sprinkle generously with grated cheese, if desired.
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