Slow Cooker Vegetable CasseroleEstimated Cost:  $12.00

Prep Time:  20 minutes

Slow Cooker Time on Low:  4 to 6 hours

Slow Cooker Time on High:   2 to 2 1/2 hours

Stand Time:  5 minutes

Serves:  8

Wanted to share this recipe for my friend Beth.  As of the post date for this recipe it’s also her birthday.  Happy Birthday Beth!

2 cans (19 oz.) cannellini beans
1 can (19 oz.) fava beans
1/4 cup basil pesto
1 med. onion, chopped
4 cloves garlic, minced (how to)
2 tsp. dried oregano
1 pkg. (16 oz.) refrigerated basil garlic polenta, cut in 1/2-inch-thick slices
1 lg. tomato, thinly sliced
2 cups shredded Mozzarella cheese
2 cups fresh spinach
1 cup radicchio, torn

1. Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and oregano.

2. In your slow cooker, layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta.

3. Cover; cook on LOW heat setting 4 to 6 hours OR on HIGH heat setting 2 to 2-1/2 hours.

4. Add tomato, remaining cheese, spinach, and radicchio. Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole. Let stand, uncovered, 5 minutes.

Mike’s comments:

One of my favorite, easy to prepare, and delicious meals to serve when some of my herbivore friends visit to dine. Enjoy.

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