Green Bean and White Bean Casserole
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1 Tablespoon olive oil
1 small yellow onion, chopped
1 cup chopped white mushrooms
2 garlic cloves, minced
One 15.5 ounce can white beans, drained and rinsed
1 cup water
salt and pepper
1 1/2 pounds of green beans
1/2 cup sliced almonds
Heat the oil in a large skillter over medium heat, add the onion, cover and cook until softened, about 5 minutes. Place the onion mixture in a blender. To the same skillet, add the mushrooms and garlic, and stir until softened over medium heat, about 3 minutes. Set aside.
Add the white beans and water to the blender with the onion mixture, season with salt and pepper, and process until smooth.
Place the green beans and sauteed mushrooms in the slow cooker and pour the white bean sauce over them. Cover and cook on low for 4 to 6 hours, until the green beans are tender.
Sprinkle with almonds when you are ready to serve.
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