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Crock Pot Beans and Sun-Dried Tomatoes

Slow Cooker Beans and Sun-Dried Tomatoes

  • Cooking Time:

    4-6 hours
  • Servings:



2 c. Beans, Great Northern, sorted and rinsed
3 garlic cloves, minced
1 onion, chopped
3 c. vegetable broth
3 c. water
1 tsp. salt
1 tsp. dried thyme leaves
1/2 tsp. Herbs de Provence
4 oz. can sliced black olives, drained
3/4 c. sun dried tomatoes in oil, chopped and drained
1 c. Havarti Cheese, shredded

<br.Slow Cooker Beans and Sun-Dried Tomatoes is a great Vegetarian recipe that will be served with many meals!

  1. Combine all the ingredients, EXCEPT olives, tomatoes, and cheese in 3-4 quart slow cooker.
  2. Cover. Cook on High for 4-6 hours or until beans are tender.
  3. If you mash some of the beans while they are in the slow cooker it will thicken the mixture.
  4. Stir in olives and tomatoes and continue to cook 10 more minutes until thoroughly heated.
  5. Stir in both types of cheese and serve!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!



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11 years ago

You only list havarti cheese, but in direction’s you say to add both cheeses. What is the other cheese?

11 years ago

how do i print this without printing 5 pages?

11 years ago

I would like to make this…I still don’t see the correction on what the other cheese is.

11 years ago

do the beans need to be soaked first or pre-cooked at all or will they cook properly when you just put them in the crock pot?

10 years ago

My fam is not crazy about black olives. Any substitution suggestions?

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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