Tuscan Beans and Greens Crockpot Casserole

While watching the Food Network with my mother, we saw the beginnings of a great slow cooker dish. While the TV chef used chicken, I saw the potential to make it right: fat free vegan! It makes a great stew that we served on soft polenta, but it could be served with other starches, such as potatoes, or a whole grain pilaf. Or, serve with crusty bread and a green salad.

INGREDIENTS:

2 cans rinsed, drained white beans
1 fennel bulb, sliced
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
2 carrots, sliced
2 sprigs fresh rosemary
8 oz. sliced portabella mushrooms
1-2 jarred roasted red bellpepper, chunked
1 cup veggie broth
1/2 cup white wine
1 bunch kale, chopped

Option 1:

Combine all ingredients in slow cooker and cook on low until done, 6-8 hrs. Discard rosemary, check seasoning and serve.

Option 2:

Saute onion, garlic, celery, and fennel and carrots in a little wine or broth until soften.
Add to slow cooker with other ingredients and cook as above.

VARIATIONS:
Change the beans, using kidney beans or chickpeas.
Change the seasoning to sage or herbes de Provence.
Add chopped tomatoes.
Use chard, spinach or other greens instead of kale.

I love the slow cooker in winter, and this dish shows it with a slow simmering, good smelling dish that is ready when you are.