Today’s recipe is from Mable Hoffman’s Crockery Cookery. I love her recipes! This one is an old favorite of our families…..and I realized this morning I haven’t made it in AGES! It will be in next week’s menu rotation, I think 🙂
from Mable Hoffman’s Crockery Cookery
Makes 6-8 servings
If possible, stir beans once or twice while they are cooking to ensure that they are all coated with the sauce.
1 lb. dried great northern beans, sorted, rinsed and soaked overnight (drain before assembling this recipe)
3 1/2 cups water
4 tomatoes, peeled, seeded and chopped
1 onion, chopped
1/4 cup chopped red or green bell pepper
2 cloves garlic, crushed
1 teaspoon salt (I use more)
1/2 teaspoon dried oregano, crushed
1/4 teaspoon dried rosemary, crushed
1 cup (4 oz.) shredded mozzarella cheese
1/4 cup grated romano or parmesan cheese.
In a slow cooker, combine beans, water, tomatoes, onion, bell pepper, garlic, salt, oregano and rosemary. Cover and cook on high 6-7 hours or until beans are tender. Top with mozzarella, then romano cheese. Cover and cook another 10 minutes or until cheese melts.
I like to serve this over a nice crusty loaf of whole grain bread, OR you could serve it with a nice bread to “sop up” the sauce…..a fresh mixed greens or spinach salad will round this meal out beautifully!