Green Beans, Peppers, And Tomatoes With Balsamic Vinegar And Sun Dried Tomatoes Recipe
Ingredients
| 1 pound fresh green beans, cut into 1/2-inch-long pieces | ||
| 3 tomatoes, halved and thinly sliced | ||
| Onion | 1 , thinly sliced | |
| Red bell pepper | 1 Large, cut into thin strips | |
| Green bell pepper | 1 Large, cut into thin strips | |
| Garlic | 3 Clove (5gm), minced | |
| Ripe olives | 1 Can (10oz), chopped | |
| Balsamic vinegar | 3 Tablespoon | |
| Extra virgin olive oil | 3 Tablespoon | |
| Dried basil | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| Dried tomato | 1/3 Cup (16 tbs) | |
Directions
1. In a 4-quart electric slow cooker, mix together the beans, tomatoes, onion, red and green bell peppers, garlic, olives, 2 tablespoons each of the vinegar and olive oil, the basil, salt, and pepper. Sprinkle the sun-dried tomatoes on top.
2. Cover and cook on the low heat setting about 3 hours, or just until the vegetables are crisp-tender. Stir to mix.
3. Drain off the excess cooking liquid and stir in the remaining 1 tablespoon each vinegar and olive oil.
2. Cover and cook on the low heat setting about 3 hours, or just until the vegetables are crisp-tender. Stir to mix.
3. Drain off the excess cooking liquid and stir in the remaining 1 tablespoon each vinegar and olive oil.
Chef
