Calling all vegetarians, in my previous veggie based life. I use to love to whip up bean stews as an inexpensive form of nutritious yet super satisfying comfort food. This is made mostly from pantry items if you’re like us, entirely (we ALWAYS have cheese and sun-dried tomatoes in the fridge).
Great on it’s own for a stormy day or use it as a dip (with pita chips it delicious).
Prep Time: 15 minutes
Cook Time: 5 hours, 30 minutes
Yields 5-6 servings as stew or a heck of a lot of dip
- 2 cups Great Northern beans, sorted
- 4 cloves garlic, minced
- 1 onion, chopped
- 3.5 cups vegetable broth
- 2.5 cups water
- 1.5 teaspoons salt
- 2 teaspoon dried thyme leaves
- 1 teaspoon Herbs de Provence
- 3/4 cup chopped sun dried tomatoes (if in oil drain and rinse)
- 1 cup shredded Havarti cheese (truthfully you can use whatever non-hard cheese you like)
- 1/2 cup grated Parmesan cheese (Asiago or Pecronio Romano work great here too)
Set tomatoes and cheeses to the slide. Dump everything else into a 3-4 quart slow cooker. Cover and cook on high for 3-5 hours or until beans are tender. Mash some of the white beans while in the crockpot to thicken mixture (you can use a wooden spoon, my favorite tool, or a potatoes masher). Stir in tomatoes and cook 10 more minutes until thoroughly heated. Stir in both types of cheese and serve!