Last year I gave you my words of wisdom: "At Christmas it's important to eat lots of cookies." That's still true. But when you're looking for something besides cookies to eat, why not try this festive stew?
It's red, white, and green; it's hot and filling; and it makes your house smell good all day. All-around win, says the Scandinavegan!
1 onion
1 red bell pepper
2 cans white beans
1/4 cup chopped dried tomatoes
3-4 tomatoes
1 1/2 cups water
1 tiny can tomato paste
1 tsp. oregano
dash black pepper
pesto! (1/4 cup should do it, but who am I to limit your pesto usage?)
Chop the onion, bell pepper, and fresh tomatoes and dump them in the crockpot. Rinse and drain the beans and throw them in too, along with the dried tomatoes. Mix up the water with the tomato paste, oregano, and black pepper, then stir it into the crockpot also. Cover and cook on low for 6-8 hours.
Serve and top each bowl with a generous spoonful of pesto.
It's red, white, and green; it's hot and filling; and it makes your house smell good all day. All-around win, says the Scandinavegan!
Pesto-Infused White Bean Stew
(adapted from Robin Robertson's "Fresh from the Vegetarian Slow Cooker")
1 onion
1 red bell pepper
2 cans white beans
1/4 cup chopped dried tomatoes
3-4 tomatoes
1 1/2 cups water
1 tiny can tomato paste
1 tsp. oregano
dash black pepper
pesto! (1/4 cup should do it, but who am I to limit your pesto usage?)
Chop the onion, bell pepper, and fresh tomatoes and dump them in the crockpot. Rinse and drain the beans and throw them in too, along with the dried tomatoes. Mix up the water with the tomato paste, oregano, and black pepper, then stir it into the crockpot also. Cover and cook on low for 6-8 hours.
Serve and top each bowl with a generous spoonful of pesto.
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