Tuscan-style Beans With Rosemary

[Guest guest]

I got this from the crockpot_recipes group Left out the meat to make it

vegan, I'm sure it'd be fantastic without meat!

 

Tuscan-style Beans With Rosemary

 

Published on: 02/16/05 in the Atlanta Journal Constitution

 

6 servings

 

Hands on: 20 minutes

Total time: 4 1/2-10 hours

 

This slow-cooker dish - a simple combination of white beans, pancetta and herbs

- can be a light meal or accompany poultry or meat. If you don't have a slow

cooker, you can cook it on a stovetop at a low simmer. Pancetta, Italian bacon,

can be found at most supermarket delis.

 

1 tablespoon olive oil

1 large red onion, finely chopped

4 cloves garlic, minced

2 sprigs fresh rosemary or 1 tablespoon dried rosemary leaves

1/4 cup whole parsley leaves

1/2 teaspoon salt

1/2 teaspoon cracked or coarsely ground black pepper

1 (28-ounce) can tomatoes

2 (19-ounce) cans white kidney or cannellini beans, rinsed and drained

 

In a skillet over medium-high heat, add oil. Transfer to a slow cooker. Add

onion to skillet, reduce heat to medium and sauté until softened. Add garlic,

rosemary, parsley, salt and pepper. Sauté for 1 minute. Stir in tomatoes and

bring to a boil, breaking up tomatoes. Cook for 2 minutes, stirring until liquid

thickens. Meanwhile, add beans to slow cooker. Pour tomato mixture over beans;

stir well. Add just enough water to cover. Put cover on slow cooker and cook on

low for 8 to 10 hours or high for 4 to 5 hours.

 

- Adapted from " The 150 Best Slow Cooker Recipes " by Judith Finlayson (Robert

Rose, $22.95)

 

Per serving: 236 calories (percent of calories from fat, 17), 12 grams protein,

38 grams carbohydrates, 8 grams fiber, 4 grams fat (1 gram saturated), no

cholesterol, 1,223 milligrams sodium.

 

 

 

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