Recipe by Betty Crocker®
"Caught without sun-dried tomatoes in your cupboard? Add a cup of finely chopped seeded fresh tomatoes for a slightly different flavor."
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dried Great Northern beans, sorted and rinsed
garlic, finely chopped
1 1/2 teaspoons
dried basil leaves
ground black pepper
finely chopped sun-dried tomatoes in olive oil
1 (2.25 ounce) can
sliced ripe olives, drained
My husband really enjoyed this!I will make it again.
An easy meal to make in the slow cooker but not very tasty. I probably won't make it again.
Flavors don't seem to mix well.
I enjoyed this recipe very much. The sun-dried tomatoes and basil really perked things up and gave it a mediterranean feel. This recipe will be a family regular.
The combination of flavors is divine. If you love white beans and this recipe is for you. This turns out incredibly well and very tasty. Just do not overcook the beans; cook for the minimum time suggested. These beans freeze very well too.
My son and I liked it. Be sure to reseason before serving with some salt and pepper.
Good recipe. I didn't have the oil-packed tomatoes so I just used regular dried and added them into the beans while they cooked. My beans were quite old and they took FOREVER to cook! :) Didn't have dried basil either so I used marjoram. They tasted good, very tasty and easy
We loved this recipe, although I did substitute kalamata olives for the plain canned type, and I added a little chopped fresh rosemary. Great slow cooker recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker White Beans with Sun-Dried Tomatoes
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 299
** Calories from Fat: 42
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