1 pound dried great northern beans
2 garlic cloves
6 cups water
1 1/2 teaspoons dried basil leaves
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
3/4 cup finely-chopped sun-dried tomatoes in
olive oil
1 can sliced ripe olives - (2 1/4 oz)
Directions: one line for each direction. When saved the lines will be numbered.
Mix all ingredients except tomatoes and olives in 3 1/2- to 6-quart slow cooker. Cover and cook on HIGH heat setting 4 to 5 hours or until beans are tender.
Stir in tomatoes and olives.
This recipe yields 5 servings.
Nutritional Information Per Serving: 300 calories (35 calories from fat); 4 g fat (1 g saturated); 0 mg cholesterol; 640 mg sodium; 62 g carbohydrate; 16 g dietary fiber; 23 g protein.
Comments: Caught without sun-dried tomatoes in your cupboard? Add a cup of finely chopped seeded fresh tomatoes for a slightly different flavor.
