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Green Beans, Peppers, And Tomatoes With Balsamic Vinegar And Sun Dried Tomatoes

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  Fresh green beans 1 Pound, cut into 1/2 inch pieces
  Tomatoes 3 , halved and thinly sliced
  Onion 1 , thinly sliced
  Red bell pepper 1 Large, halved and cut into thin strips
  Green bell pepper 1 Large, halved and cut into thin strips
  Garlic 3 Clove (15 gm), minced
  Canned pitted ripe olives 5 3⁄4 Ounce, drained and coarsely chopped (1 Can)
  Balsamic vinegar 3 Tablespoon
  Extra virgin olive oil 3 Tablespoon
  Dried basil 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Julienne cut sun dried tomatoes 1⁄3 Cup (5.33 tbs)

1. In a 4-quart electric slow cooker, mix together the beans, tomatoes, onion, red and green bell peppers, garlic, olives, 2 tablespoons each of the vinegar and olive oil, the basil, salt, and pepper. Sprinkle the sun-dried tomatoes on top.
2. Cover and cook on the low heat setting about 3 hours, or just until the vegetables are crisp-tender. Stir to mix.
3. Drain off the excess cooking liquid and stir in the remaining 1 tablespoon each vinegar and olive oil.

Recipe Summary

Side Dish
Slow Cooked

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