- Servings: 6
Ingredients:
| 2 Tbsp | Olive Oil |
| 2 | Onions, chopped |
| 2 cloves | Garlic, crushed |
| 1 tsp | Dried Oregano |
| 1× 14 oz can | Kidney Beans, rinsed and drained |
| 8 | Small Red Potatoes, unpeeled and quartered |
| 1 cup | Red Wine |
| 2 cups | Water |
| 1 tsp | Dried Thyme |
| 1 tsp | Salt |
| ¼ tsp | Coarsely Ground Black Pepper |
| 1× 14 oz can | Diced Tomatoes, undrained |
| 1 cup | Baby Carrots |
| 8 oz | Mushrooms, sliced |
| 2 | Leeks, whites sliced and greens discarded |
| Fresh Basil, for garnish |
Directions:
Heat olive oil in crock pot on high setting. Stir in onions, garlic and oregano. Cover and allow to saute while measuring and chopping remaining ingredients, about 10 minutes.
Add beans, potatoes, wine, water, thyme, salt and pepper, tomatoes, baby carrots, mushrooms and leeks. Cover and cook for 6 hours. Serve hot, garnished with fresh basil leaves.
