Slow Cooker White Beans with Sun-Dried Tomatoes

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Caloric	:1 Serving: Calories 315 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 640 mg; Total Carbohydrate 62 g (Dietary Fiber 16 g); Protein 23 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 14 %; Calcium 22
Ingridients	Prep Time:10 min Start to Finish:5 hr 10 min Makes:5 servings 1 pound dried great northern beans, (2 cups), sorted and rinsed 2 garlic cloves, finely chopped 6 cups water 1 1/2 teaspoons dried basil leaves 1 teaspoon salt 1/4 teaspoon pepper 3/4 cup finely chopped sun-dried tomatoes in olive oil 1 can (2 1/4 ounces) sliced ripe olives, drained
Instructions	1. Mix all ingredients together except tomatoes and olives in 3 1/2- to 6-quart slow cooker. 2. Cover and cook on high heat setting 4 to 5 hours or until beans are tender. 3. Stir in tomatoes and olives. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. (Total time will vary with appliance and setting.)