Slow Cooker Romano Bean Stew with Arugula and Goat Cheese Recipe

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Everyone Can Cook EverythingThis Mediterranean-style bean dish is both colorful and flavorful with its spicy, emerald-green arugula, sweet, rich, red cherry tomatoes and tangy goat cheese. I like to serve it with slices of focaccia or olive bread.

  • Yield: 6 Servings
  • Preparation Time: 20 Minutes


  • 19 oz oz (540 ml) cans romano beans, drained, rinsed in cold water and drained again
  • 1 cup (250 ml) vegetable stock
  • ½ cup (125 ml) dry white wine
  • 18 cherry tomatoes, halved
  • 1 medium green bell pepper, diced
  • ½ medium onion, diced
  • crushed chili flakes to taste
  • 2 Tbsp (30 ml) olive oil
  • 3 Tbsp (45 ml) store-bought or homemade pesto
  • 4 cups (750 ml–1 L) baby arugula
  • salt and freshly ground black pepper to taste
  • 6 oz (175 g) soft goat cheese, crumbled
How to Make It
  1. 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.
  2. 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.

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