Crock Pot White Beans With Sun-Dried Tomatoes

If you don't have sun-dried tomatoes in your cupboard add a cup of finely chopped seeded fresh tomatoes for a slightly different flavor
- Ready In:
- 5hrs 10mins
- Serves:
- Units:
4
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ingredients
- 1 lb dried great northern beans, sorted and rinsed (2 cups)
- 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 tomato packed in oil
- 1 (2 1/4 ounce) can sliced ripe olives, drained
directions
- Mix all ingredients except tomatoes and olives in slow cooker.
- Cover and cook on high heat setting 4 to 5 hours or until beans are tender.
- Stir in tomatoes and olives.
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This made a nice hearty vegetarian meal, but we just felt it was missing something, so I added some fresh basil, Parmesan and capers, which really took it to the next level. I used great northern beans, which I had no trouble finding here in Oz, and I added an additional cup of water half way through cooking. Yum! Thanks Tish!Reply
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I didn't have dried basil so I used rosemary instead and used cannellini beans rather than whatever great northern beans are. While it smelled good there is too much water in this recipe. Now I had soaked the beans first for anti-flatulence reasons so that may be why. The toddler opinion?She picked out all the olives and sundried tomato.10Reply
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