Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Tuscan-Style Beans With Rosemary
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- #103088
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 tablespoon olive oil
3 ounces pancetta, finely chopped
1 large red onion, finely chopped
4 cloves garlic, minced
2 sprigs fresh rosemary
OR
1 tablespoon dried rosemary leaves
1/4 cup whole parsley leaves
1/2 teaspoon salt
1/2 teaspoon cracked or coarsely ground black pepper
1 can (28 ounce size) tomatoes
2 cans (19 ounce size) white kidney or cannellini beans, rinsed and drained
directions
In a skillet over medium-high heat, add oil. Add pancetta; cook until it just begins to brown.
Transfer to a slow cooker. Add onion to skillet, reduce heat to medium and saute until softened. Add garlic, rosemary, parsley, salt and pepper. Saute for 1 minute. Stir in tomatoes and bring to a boil, breaking up tomatoes. Cook for 2 minutes, stirring until liquid thickens.
Meanwhile, add beans to slow cooker. Pour tomato mixture over beans; stir well. Add just enough water to cover. Put cover on slow cooker and cook on low for 8 to 10 hours or high for 4 to 5 hours.
Recipe Source: Adapted from "The 150 Best Slow Cooker Recipes" by Judith Finlayson (Robert Rose, $22.95)
added by
mary01
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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