White Beans and Sun Dried Tomatoes

Ingredients

• 2 cups great Northern beans, sorted and rinsed
• 3 cloves fresh CHRISTOPHER RANCH California Garlic, minced
• 1 onion, chopped
• 6 cups water
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 3/4 cup chopped sun dried tomatoes in oil, drained
• 2 oz. can sliced black olives, drained
• 1/2 cup grated Parmesan cheese

Directions

1. Mix all ingredients, except tomatoes and olives, in 3 - 4 quart slow cooker.
2. Cover slow cooker and cook on high for 4 - 6 hours or until beans are tender.
3. Mash some of the white beans while in the slow cooker to thicken mixture.
4. Stir in tomatoes and olives and cook 10 more minutes until thoroughly heated.
5. Sprinkle each serving with Parmesan cheese.