Recipes

Stewed Green Beans

and Tomatoes

◆

Side diSheS

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