Stewed Green Beans and Tomatoes

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.