2 pounds green beans
8 ounces onion, peeled and chopped
2 garlic clove, peeled and chopped
2 tablespoon fresh parsley, finely chopped
1 teaspoon dried basil
½ teaspoon kosher salt
2 cans (14 ounces each) diced tomatoes, drained, ¼ cup juice reserved
1 tablespoon extra virgin olive oil
¼-½ cup crumbled feta or chèvre cheese, optional
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
Trim stem ends from beans; cut into 1¼-inch lengths. Combine onion, garlic, pars- ley, basil, salt, diced tomatoes and reserved juice.
Layer ½ of the green beans in the ceramic pot of the Cuisinart® Slow Cooker; top with ½ of the tomato mixture. Repeat. Drizzle olive oil over top.
Cover and press the on/off button to turn the unit on. Set time to 5 hours and press
Low. Slow cooker will automatically switch to Warm until ready to serve.
Garnish with crumbled cheese if desired.
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