|Dried mushrooms||1 Cup (16 tbs), rinsed|
|Sun dried tomatoes||6 , cut in halves|
|Canned crushed tomatoes||28 Ounce (1 Can)|
|Onion||1⁄2 Medium, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Canned white kidney beans||15 Ounce, drained (1 Can)|
|Red wine||1⁄2 Cup (8 tbs)|
|Green bell pepper||2 Tablespoon, chopped|
|Green peas||1 Cup (16 tbs) (Fresh Or Frozen And Thawed)|
|Parsley||1 Tablespoon, chopped|
|Cooked pasta/Rice||1 Cup (16 tbs)|
|Crumbled goat cheese/Blue cheese||1 Cup (16 tbs)|
1.Cut dried mushrooms into pieces and remove tough stems if any.
2.In a slow cooker, put mushrooms and add sun dried tomatoes, crushed tomatoes, onion, garlic, beans, wine and bell pepper.
3.Put the cooker's lid and cook for 21/2- 31/2 hrs on HIGH.
4.Once done, put peas and parsley in the cooker and cook for further 15 mins afetr covering the cooker.
5.Add a pinch of salt and pepper.
6.Toss over rice or pasta and garnish with crumbled blue or goat cheese.