White Beans with Sun-Dried Tomatoes

Steven Lantz

Denver, CO

Makes 4-6 servings

Prep. Time: 15 minutes

Cooking Time: 4-6 hours

Ideal slow cooker size: 4-qt.

2 cups uncooked Great Northern beans, rinsed

2 cloves garlic, minced or pressed

1 onion, chopped

6 cups water

½ tsp. salt

⅛ tsp. pepper

1 cup chopped sun-dried tomatoes in oil, drained

2-oz. can sliced black olives, drained

½ cup grated Parmesan cheese

1. Mix all ingredients except tomatoes, olives and cheese in 4- or 5-quart slow cooker.
2. Cover and cook on high 4-6 hours or until beans are tender.
3. Mash some of the beans to thicken mixture. Stir in tomatoes and olives. Cook 20-30 minutes more, until thoroughly heated.
4. Ladle into bowls and sprinkle each with Parmesan cheese.