Pesto Infused Bean And Sun-dried Tomato Stew (crockpot)

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• 1 tablespoon olive oil
• 1 large vidalia onions or 1 large sweet onion, chopped
• 1 red bell pepper, seeded and diced
• 3 large tomatoes, ripe, peeled, seeded, and chopped or 1 (14 1/2 ounce) can diced tomatoes
• 1/4 cup sun-dried tomato
• 3 cups cannellini beans or 3 cups kidney beans, drained and rinsed, if canned
• 1 1/2 cups vegetable broth
• salt
• fresh ground pepper
• 1/4 cup pesto sauce, basil

Recipe

• 1 heat the oil in a medium size skillet over medium heat. add the onion, cover, and cook until softened, about 5 minutes.
• 2 transfer the onion to a 4 quart slow cooker. add the bell pepper, both kinds of tomatoes, beans, and stock; season with salt and pepper, cover, and cook on low for 6-8 hours.
• 3 just before serving, stir in the pesto. adjust seasoning.