Greek Big Beans
Recipe By: Robin Robertson, Fresh From the Vegetarian Slow Cooker
Serving Size : 4
1 large yellow onion -- chopped
3 cloves garlic -- minced
3 cups butter beans -- or lima; fresh, canned or frozen
28 ounces canned tomatoes -- with juices, diced
salt and pepper -- to taste
1/2 cup minced fresh parsley
1. Sauté the onion in water in a skillet until softened, then add the garlic
and cook until the garlic is soft, an additional minute.
2. Transfer the sautéed mixture to a 3 1/2 - 4 quart slow cooker and add the
beans, tomatoes & their liquid, and salt & pepper. Stir well to combine.
3. Cook on Low for 4 to 6 hours. Just before serving stir in the parsley.
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