I like to simmer this satisfying side dish in my Crock-Pot. Vegetables, especially the garden-fresh kind, are my favorite to use for potlucks. My sister-in-law shared the recipe with me.
ingredient
- 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 cut fresh green beans (1-inch pieces)
- 1 medium green pepper, cut into 1-inch pieces
- 1/4 cup butter, melted
- 3 tablespoons quick-cooking tapioca
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt 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.
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