Slow Cooker White Bean, Tomato, and Fennel Stew

We've had such an abundance of standard winter vegetables that I have hardly touched the stores in my freezer so far (except for fruit for holiday pies!). But this was an easy freezer-based meal, simple and satisfying. You can serve this on its own or over rice; brown rice works nicely.

You can use canned or frozen tomatoes. If you use frozen ones, let them thaw overnight before putting them in the slow cooker. It's not hard to remember to do so, since you have to soak the beans overnight, too.

1 1/2 cups dry white beans (such as navy or great northern)
3-4 cups crushed or coarsely chopped and seeded tomatoes (canned or frozen)
1-2 cups chopped frozen fennel
1 medium onion, diced
2 bay leaves
1 Tbsp dried basil
Salt and pepper to taste

Soak the beans overnight in several times their volume of water. In the morning, drain and rinse them, then put them in the slow cooker. Add the tomatoes and their liquid, along with the fennel (which can go in frozen), onion, bay leaves, and basil. Add enough water to just cover the beans. Cook on High for 6-8 hours, until beans are tender.

When beans are cooked, add salt and pepper to taste.

Serves 4-6.