Pesto Infused White Bean and Sun-Dried Tomato Stew (Crockpot)

READY IN: 6hrs 10mins
Recipe by Katzen

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.

Top Review by Chef Buggsy Mate

Made this for dinner tonight. I didn't have time to fix it in the crock pot, so I simmered it on the stove top. We all felt like the recipe was missing something. I plan to make the recipe again however; I will play with it a bit and see if we come up with something more to our liking. It is a good base recipe though, and can easily be added to. Thank you for sharing your recipe. Made and reviewed for the Best of 2010 Recipe Tag game.

Ingredients Nutrition


  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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