75 ml dried mushrooms, rinsed
6 sun dried tomatoes, cut in halves
796 ml can crushed tomatoes
1/2 medium onion, finely chopped
2 cloves garlic, crushed
398 ml can white kidney beans, drained
125 ml red wine
30 ml green pepper, chopped
75 ml green peas
15 ml parsley, chopped
– salt & pepper to taste –
In a slow cooker; combine mushrooms, sun dried tomatoes, crushed tomatoes, onions, garlic, beans, wine and bell pepper. Cover and cook on high 2 1/2 hours to 3 1/2 hours.
Add peas and parsley. Cover and cook an additonal 15 minutes. Season with salt and pepper to taste. Serve over pasta or rice, sprinkle with crumbled cheese.
Serves 6