White Beans with Dried Tomatoes
PREP: 15 minutes COOK: 6 to 8 hours (low) or 31⁄2 to 4 hours (high) + 15 minutes (high) MAKES 6 servings
3 15- to 19-ounce cans cannellini beans (white kidney beans), rinsed and drained
1 14-ounce can vegetable broth
3 cloves garlic, minced
1 7-ounce jar oil-packed dried tomatoes, drained and chopped
1 cup shaved Asiago or Parmesan cheese (4 ounces)
1⁄3 cup pine nuts, toasted (optional)
1 In a 31⁄2 – or 4-quart slow cooker combine drained beans, broth, and garlic.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 31⁄2 to 4 hours.
3 If using low-heat setting, turn to high-heat setting. Stir in dried tomatoes. Cover and cook for 15 minutes more. Top each serving with cheese and, if desired, pine nuts.
PER SERVING: 283 cal., 12 g total fat (5 g sat. fat), 20 mg chol., 884 mg sodium, 38 g carb., 12 g fiber, 18 g pro.
make it vegan
Substitute desired soy cheese for the Asiago cheese.
Dried tomatoes are loaded with flavor. Chop them up and use in salads, sandwiches, and pasta dishes. Or mix into cream cheese for a quick snack spread to use on crackers or veggies.