Slowcooked White Beans and Sun-dried Tomato

Submitted by Liz Jorgensen

Ingredients:

2 cups Great Northern beans, sorted

3 cloves garlic, minced

1 onion, chopped

3 cups vegetable broth

3 cups water

1 teaspoon salt

1 teaspoon thyme

1/2 teaspoon Herbs de Provence

3/4 cup chopped sun dried tomatoes in oil, drained

4 ounce can sliced black olives, drained

1 and 1/2 cup shredded cheese (I recommend half Havarti cheese and half grated Parmesan cheese)

Directions:

Mix all ingredients except tomatoes, olives, and cheeses in 3-4 quart slow cooker. Cover slow cooker and cook on high for 4-6 hours or until beans are tender. Mash some of the white beans while in the crockpot to thicken mixture. Stir in tomatoes and olives and cook 10 more minutes until thoroughly heated. Stir in both types of cheese and serve. Serves 5.