Creamy white beans are cooked in vegetable broth and absorb the flavors of garlic, dried tomatoes and shaved Asiago cheese. For a complementary crunch, partner this side dish with toasted, buttered baguette slices.
Nutrition per serving may change if servings are adjusted.
3 15 to 19-ounce cans white kidney beans (cannellini beans), rinsed and drained
1 (14 ounce) can vegetable broth
3 cloves garlic, minced
1 7-ounce jar oil-packed dried tomatoes, drained and chopped
2 ounces shaved Asiago or Parmesan cheese ( ½ cup)
⅓ cup pine nuts, toasted (see Tip) (optional)
In a 3½- or 4-quart slow cooker combine drained beans, vegetable broth and garlic (see Tip).
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3½ to 4 hours.
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.
To serve, top individual servings with cheese. If desired, top with pine nuts.
Tips: To toast pine nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 7 minutes or until golden, shaking pan once or twice.
For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.