Pesto Infused White Bean and Sun-Dried Tomato Stew (Crockpot)
- Reviews 6
Ready In: 6 hrs 10 mins
Serves: 4
Yields: 4
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 1/2ounce) 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
- 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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