White Beans with Dried Tomatoes
Recipe from
Diabetic Living
Soft white beans in vegetable broth absorb the flavors of garlic, dried tomatoes, and shaved Asiago cheese. Partner with toasted, buttered baguette slices for a complementary crunch.
Servings:
6 servings
Ingredients
-
3 15- to 19-ounce canswhite kidney beans (cannellini beans), rinsed and drainedsee savings
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1 14-ounce canvegetable brothsee savings
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3 clovesgarlic, mincedsee savings
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1 7-ounce jaroil-packed dried tomatoes, drained and choppedsee savings
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2 ouncesshaved Asiago or Parmesan cheese (1/2 cup)see savings
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1/3 cuppine nuts, toasted (optional)see savings
Directions
1.
In a 3-1/2- or 4-quart slow cooker combine drained beans, vegetable broth, and garlic.
2.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3.
If using low-heat setting, turn to high-heat setting. Stir in tomatoes. Cover and cook about 15 minutes more or until tomatoes are heated through.
4.
To serve, top individual servings with cheese. If desired, top with pine nuts. Makes 6 servings.
Nutrition information
Calories 242, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 10 mg, Sodium 789 mg, Carbohydrate 38 g, Fiber 12 g, Protein 16 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Starch 2, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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