I like to simmer an assortment of garden-fresh vegetables for this satisfying side dish. My sister-in-law shared the recipe with me, and it’s become a favorite at potlucks.
—KATHY WESTENDORF WESTGATE, IA
PREP: 10 MIN. • COOK: 7 HOURS • MAKES: 8 SERVINGS
4 celery ribs, cut into 1-inch pieces
4 small carrots, cut into 1-inch pieces
2 medium tomatoes, cut into chunks
2 medium onions, thinly sliced
2 cups cut fresh green beans (1-inch pieces)
1 medium green pepper, cut into 1-inch pieces
1/4 cup butter, melted
3 tablespoons quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1. Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine butter, tapioca, sugar, salt and pepper; pour over the vegetables and stir well.
2. Cover and cook on low until the vegetables are tender, 7-8 hours. Serve with a slotted spoon.