* Exported from MasterCook *
Slow Cooker White Beans with Dried Tomatoes
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
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3 cans white kidney beans (cannellini beans) -- (15- to 19-ounce) rinsed and drained
1 can vegetable broth -- (14 ounce)
3 cloves garlic -- minced
1 jar oil-packed dried tomatoes -- (7 ounce) drained and chopped
2 ounces shaved Asiago cheese -- or Parmesan cheese (1/2 cup)
1/3 cup pine nuts -- toasted (optional)
In a 3-1/2- or 4-quart slow cooker combine drained beans, vegetable broth, and garlic.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in tomatoes. Cover and cook about 15 minutes more or until tomatoes are heated through.
4. To serve, top individual servings with cheese. If desired, top with pine nuts. Makes 6 servings.
Servings: 6 servings
ChupaNote: this is also good at room temperature. Add 1 teaspoon Aleppo red pepper. Top with crumbled feta cheese. To extend the dish when serving hot: add a fist-full of spinach for each servng.
Cuisine:
"Italian"
Source:
"Diabetic Living"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 196 Calories; 10g Fat (44.2% calories from fat); 9g Protein; 20g Carbohydrate; 4g Dietary Fiber; 9mg Cholesterol; 571mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat.
NOTES : Cooker size: 3 1/2 to 4 qts
Time: LOW 6-8 hours, HIGH 3-4 hours
Nutr. Assoc. : 1417 0 0 1448 25000 0
