Pesto Infused White Bean And Sun-Dried Tomato Stew (Crockpot) - cooking recipe

Ingredients

1 tablespoon olive oil
1 large vidalia onions or 1 large sweet onion, chopped
1 red bell pepper, seeded and diced
1 large tomatoes, ripe, peeled, seeded, and chopped or (14 1/2 ounce) can diced tomatoes
1/4 cup sun-dried tomato
3 cups cannellini beans or 3 cups white kidney beans, drained and rinsed, if canned
1 1/2 cups vegetable broth
salt
fresh ground pepper
1/4 cup pesto sauce, basil

Preparation

Heat the oil in a medium size skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
Transfer the onion to a 4 quart slow cooker. Add the bell pepper, both kinds of tomatoes, beans, and stock; season with salt and pepper, cover, and cook on low for 6-8 hours.
Just before serving, stir in the pesto. Adjust seasoning.