Today has been a really slow and relaxing day. I am super thankful for that because my allergies are KILLING me!!!
Days like to day remind of how I am *thankful for* sloooow cookers. You can toss food in it, turn it on, & come back later and BAM! your meal is ready.
Meditterranean Legume Casserole
3 medium carrots, chopped
1 onion, chopped
1 cup of water
2 teaspoons of sugar
1 teaspoon of Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 (28 oz can) diced tomatoes, do not drain
1 (15 oz can) garbanzo beans, rinsed & drained
1 (16 oz can) tomato paste (Italian style)
2 cloves of garlic, finely chopped
1 1/2 cups cut green beans
1 cup uncooked elbow macaroni
1/2 cup Parmesan
1. Mix all ingredients except green beans, macaroni, and Parmesan into the slow cooker.
2. Cook on low heat for 6 to 8 hours.
3. Add green beans and macaroni. Increase heat to high. Cook until beans and macaroni is tender (abotu 20 minutes). Sprinkle with cheese.