Rating: 3 stars
6 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 2

A crunchy topping of raw fennel and bell peppers makes an ideal accompaniment to the mellow flavors of this slow-simmered stew of beans and vegetables. You can make and refrigerate the relish up to a day ahead to save time.

Robin Robertson
Recipe by Cooking Light October 2004

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
6 servings (serving size: 2 cups ragout and about 1/2 cup relish)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare ragout, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add leek, carrot, and garlic; cover and cook 5 minutes or until tender.

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  • Place leek mixture in a 5-quart electric slow cooker. Add beans and next 11 ingredients (through artichokes). Cover and cook on high 8 hours or until vegetables are tender. Add chard; stir until chard wilts.

  • To prepare relish, combine boiling water and sun-dried tomatoes; let stand 15 minutes or until soft. Drain; chop. Combine sun-dried tomatoes and remaining ingredients; let stand 30 minutes.

Chef's Notes

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

Nutrition Facts

289 calories; fat 5.9g; saturated fat 0.8g; mono fat 2.8g; poly fat 1.1g; protein 11.5g; carbohydrates 50.6g; fiber 13.9g; cholesterol 0mg; iron 4.9mg; sodium 603mg; calcium 167mg.
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