September 13, 2020
2 hrs 10 mins
1 x 440g can of 4 bean mix
1 x 440g can of Cannellini beans
1 x 440g can of diced tomatoes
2 cups vegetable stock
2 tblsp pizza sauce/tomato paste
1 diced onion
2 tblsp minced garlic
2 carrots sliced
1 cup butternut pumpkin diced
1 tblsp each of dried oregano,thyme & rosemary
1 tsp chilli flakes
1Add all ingredients to slow cooker
2I did brown the onion, carrot, pumpkin and garlic but that is optional
3Cook on HIGH for 2 hours
4Serve with mash
By Jacquelyn Werner
November 1, 2020
I made this dish last night for my niece and her partner whom are both vegetarian.
I also doubled everything (except the herbs) as I needed to feed 6 adults and 2 children
Cooked it on low for 5 hours and 1 hour on high, ended up adding some cornflour to thicken the liquid and served it with creamy mash.
Would probably consider serving it with a pasta next time….. maybe penne
Was a MASSIVE hit with everyone, the flavours are beautiful and well balanced.
My niece ended up taking the left overs home
We are a family of meat eaters so when I do this next time, I will add chopped sausages
All fields are required to submit a review.
Notify me of new posts by email.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.