Slow Cooker Romano Beans With Tomatoes, Arugula and Goat Cheese

This vegetarian recipe is from my book, Everyone Can Cook Slow Cooker Meals. This Mediterranean-style bean dish is both colorful and flavorful with its spicy, emerald green arugula, sweet, rich red cherry tomatoes and tangy, creamy-colored goat cheese. I like to serve it with slices of focaccia or olive bread.

Preparation time • 20 minutes

Slow cooker time • 5–6 hours

Finishing time • 3–4 minutes

Makes • 6 servings

2 (19 oz/540 mL) cans romano beans, drained, rinsed in cold water and drained again

1 cup (250 mL) vegetable stock

1⁄2 cup (125 mL) dry white wine

18 cherry tomatoes, halved

1 medium green bell pepper, diced

1⁄2 medium onion, diced

Crushed chili flakes to taste

2 Tbsp (30 mL) olive oil

3 Tbsp (45 mL) pesto

3–4 cups (750 mL–1 L) baby arugula

Salt and freshly ground black pepper to taste

6 oz (175 g) soft goat cheese, crumbled

Place the beans, stock, wine, tomatoes, bell pepper, onion, chili flakes and olive oil in your slow cooker and mix to combine. Cover and cook on the low setting for 5 to 6 hours, or until the tomatoes are quite soft. Mix in the pesto, arugula and salt and pepper. Cover and cook for 3 to 4 minutes more, or just until the arugula is wilted. Top the servings of beans with crumbled goat cheese.