Source: Parents Magazine


Recipe Summary test

40 mins
1 hr
8 hrs
9 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • Rinse beans. In a large saucepan combine dry beans with 4 cups cold water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in 4 cups of cold water in saucepan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.

  • Place beans in a 4-quart slow cooker along with carrots, onion, garlic, dried tomatoes, eggplant, tomato sauce, pesto, bay leaf, crushed red pepper and vegetable broth. Stir together. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours. Stir in the fresh thyme and sprinkle with Parmesan cheese and parsley before serving. If desired, serve with cooked pasta or grain.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

275 calories; fat 4g; cholesterol 4mg; saturated fat 1g; carbohydrates 50g; insoluble fiber 18g; sugars 13g; protein 15g; vitamin a 5636.5IU; vitamin c 22.4mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 3.2mg; vitamin b6 0.4mg; folate 197.6mcg; vitamin b12 0.1mcg; sodium 916mg; potassium 1431mg; calcium 141.4mg; iron 5.6mg.