Pesto Infused White Bean and Sun-Dried Tomato Stew (Crockpot)
photo by CaliforniaJan
- Ready In:
- 6hrs 10mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 14.79 ml 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 411.06 g can diced tomatoes
- 59.14 ml sun-dried tomato
- 709.77 ml cannellini beans or 709.77 ml white kidney beans, drained and rinsed, if canned
- 354.88 ml vegetable broth
- salt
- fresh ground pepper
- 59.14 ml pesto sauce, basil
directions
- Heat the oil in a medium size skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
- 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.
- Just before serving, stir in the pesto. Adjust seasoning.
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Reviews
-
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.
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RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.