Stewed Green Beans
and Tomatoes
◆
3
S
ide
d
iSheS
1
pound green beans
4
ounces onion, peeled
and chopped
1
garlic clove, peeled and chopped
1
tablespoon fresh parsley,
finely chopped
½
teaspoon dried basil
¼
teaspoon kosher salt
1
can (14 ounces) diced tomatoes,
drained, ¼ cup juice reserved
½
tablespoon extra virgin olive oil
¼ -½ cup crumbled feta or chèvre
cheese, optional
Makes 4 servings
Trim stem ends from beans; cut into 1¼-inch lengths. Combine onion, garlic,
parsley, basil, salt, diced tomatoes and reserved juice.
Layer ½ green beans in a Cuisinart
®
Slow Cooker; top with ½ tomato mixture.
Repeat. Drizzle olive oil over top.
Cover and cook on Low for 5 hours. Slow Cooker will automatically switch to
Warm until ready to serve.
Garnish with crumbled cheese if desired.
Nutritional information per serving (without cheese):
Calories 89 (19% from fat) • carb. 17g • pro. 3g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 131mg • calc. 81mg • fiber 6g
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