Friday, March 16, 2012

Slow-Cooked Vegetables Recipes

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Ingredients

  • 4 celery ribs, cut into 1-inch pieces
  • 4 small carrots, cut into 1 inch pieces
  • 2 medium tomatoes, cut into chunks
  • 2 medium onions, thinly sliced
  • 2 cups fresh green beans, cut into 1 inch pieces
  • 1 medium green pepper, cut into 1-inch pieces
  • 1/4 cup butter or margarine, melted
  • 3 tablespoons quick-cooking tapioca
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/8 teaspoon pepper

Directions

  1. Place the vegetables in a slow cooker. Combine butter, tapioca, sugar, salt if desired and pepper; pour over vegetables and stir well. Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.