White Beans with Sun-Dried Tomatoes
5 servings
Equipment
Ingredients
- 1 bag 16 oz dried great northern beans (2 cups), sorted, rinsed
- 2 cloves garlic crushed
- 6 cups water
- 1½ teaspoon dried basil leaves
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¾ cup finely chopped sun-dried tomatoes in olive oil
- 1 can2 1⁄4 oz sliced ripe olives, drained
Instructions
- In 31⁄2- to 6-quart slow cooker, mix all ingredients except tomatoes and olives.
- Cover; cook on High heat setting 4 to 5 hours.
- Before serving, stir in tomatoes and olives.
Notes / Tips / Wine Advice:
Sun-dried tomatoes add a robust meaty flavor and a bit of chewiness to this dish. You can add a cup of finely chopped seeded fresh tomatoes instead of the sun-dried tomatoes if you want.