Post by Loupy on Sept 25, 2011 10:54:28 GMT -7
Slow Cooker White Beans with Sun-Dried Tomatoes
From: www.bettycrocker.com
A hearty Italian meal--from a slow cooker? These flavorful beans are delicately seasoned with garlic, basil and sun-dried tomatoes.
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
Instructions:
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.
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.
Tips:The trick is not to overcook the beans, and to add the dried tomatoes and olives just before serving.
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 re-hydrated before using.
Caught without sun-dried tomatoes in your cupboard? Add a cup of finely chopped seeded fresh tomatoes for a slightly different flavor.
This makes an excellent vegan soup. We put it over brown rice. It makes quite a bit, and would be a great choice for a potluck. Add a salad and a roll and dinner is complete.
Nutritional Information
Calories 315
Total Fat 4 g
Saturated Fat 1 g,
Cholesterol 0mg;
Sodium 640 mg;
Total Carbohydrate 62 g
Dietary Fiber 16 g,
Protein 23 g
©2011 General Mills
From: www.bettycrocker.com
A hearty Italian meal--from a slow cooker? These flavorful beans are delicately seasoned with garlic, basil and sun-dried tomatoes.
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
Instructions:
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.
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.
Tips:The trick is not to overcook the beans, and to add the dried tomatoes and olives just before serving.
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 re-hydrated before using.
Caught without sun-dried tomatoes in your cupboard? Add a cup of finely chopped seeded fresh tomatoes for a slightly different flavor.
This makes an excellent vegan soup. We put it over brown rice. It makes quite a bit, and would be a great choice for a potluck. Add a salad and a roll and dinner is complete.
Nutritional Information
Calories 315
Total Fat 4 g
Saturated Fat 1 g,
Cholesterol 0mg;
Sodium 640 mg;
Total Carbohydrate 62 g
Dietary Fiber 16 g,
Protein 23 g
©2011 General Mills
