Tuesday, September 21, 2010

Slow Cooker Tuscan Stew

2 tablespoons olive oil
2 teaspoons garlic, minced
1/2 pound mushrooms, sliced
1/4 cup shallots, sliced
7 ounces roasted red peppers, drained and rinsed
14 1/2 ounces stewed tomatoes
19 ounces cannellini beans

3-4 red potatoes, diced
2 teaspoons basil
1 tablespoon balsamic vinegar

1 1/2 cups water
Parmesan cheese

In a skillet, sauté mushrooms and shallots in the oil.
Add to slow cooker with remaining ingredients, except for cheese.
Cover; cook on Low 6-8 hours. Sprinkle with cheese before serving.
(recipe from here.)

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