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

Recipe by Katzen
READY IN: 6hrs 10mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement