pesto_white_bean_stew

Table of Contents

Ingredients
Directions
Source

Pesto-Infused White Bean and Sun-Dried Tomato Stew

Ingredients

1 large onion, chopped
2 cloves of garlic, chopped
1 T. olive oil
1 red bell pepper, chopped
1/4 c. chopped sun-dried tomatoes
6 ripe plum tomatoes, chopped
3 cups white beans (2 15.5 oz. cans)
1 1/2 cups vegetable stock
salt and pepper
1/4 c. pesto

Directions

If necessary, soften sun-dried tomatoes in boiling water before chopping. Liquid from tomatoes can be substituted for the equivalent amount of stock
Saute onions in olive oil until brown. Add garlic and saute briefly.
Place beans, onions, garlic, both kinds of tomatoes, peppers and stock in a 4-quart crockpot. Season with salt and pepper.
Cook on Low for 6-8 hours

Just before serving, stir in the pesto

Source

Fresh from the Vegetarian Slow Cooker, by Robin Robertson (p. 71)

Soups and Stews, Crockpot Dishes, White Beans, Sundried Tomatoes, Pesto, Tomatoes, Fresh from the Vegetarian Slow Cooker

pesto_white_bean_stew.txt · Last modified: 2020/07/27 16:47 by 127.0.0.1