Pesto Infused White Bean and Sun-Dried Tomato Stew (Crockpot) |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 4 |
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The flavours of Italy combine in this stew that is especially good served over pasta or with grilled italian bread. If ripe tomatoes are unavailable, use canned tomatoes instead. From Fresh from the Vegetarian Slow Cooker. Ingredients:
1 tablespoon olive oil |
1 large vidalia onions or 1 large sweet onion, chopped |
1 red bell pepper, seeded and diced |
3 large tomatoes, ripe, peeled, seeded, and chopped or 1 (14 1/2 ounce) can diced tomatoes |
1/4 cup sun-dried tomato |
3 cups cannellini beans or 3 cups white kidney beans, drained and rinsed, if canned |
1 1/2 cups vegetable broth |
salt |
fresh ground pepper |
1/4 cup pesto sauce, basil |
Directions:
1. Heat the oil in a medium size skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
2. Transfer the onion to a 4 quart slow cooker. Add the bell pepper, both kinds of tomatoes, beans, and stock; season with salt and pepper, cover, and cook on low for 6-8 hours.
3. Just before serving, stir in the pesto. Adjust seasoning.
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