White Beans and Sun-Dried Tomatoes

  • 2 cups Great Northern beans, sorted
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 3 cups vegetable broth
  • 3 cups water
  • 1 teaspoon salt
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon Herbs de Provence
  • 3/4 cup chopped sun dried tomatoes in oil, drained
  • 4 ounce can sliced black olives, drained
  • 1 cup shredded Havarti cheese
  • 1/2 cup grated Parmesan cheese

Mix all ingredients except tomatoes, olives, and cheeses in 3-4 quart slow cooker. Cover slow cooker and cook on high for 4-6 hours or until beans are tender. Mash some of the white beans while in the crockpot to thicken mixture. Stir in tomatoes and olives and cook 10 more minutes until thoroughly heated. Stir in both types of cheese and serve. 5 servings

Amount Per Serving Calories 479 Calories from Fat 151 % Daily Value* Total Fat 16.8g 26% Saturated Fat 7.6g 38% Cholesterol 33mg 11% Sodium 1474mg 61% Total Carbohydrates 54.9g 18% Dietary Fiber 17.0g 68% Sugars 3.2g Protein 29.8g

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Posted on December 6, 2010, in Dinner, Lunch, Recipes and tagged , , . Bookmark the permalink. Comments Off on White Beans and Sun-Dried Tomatoes.

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