Green Bean & White Bean Casserole (crockpot recipe)

1 Tbs olive oil
1 small yellow onion, chopped
1 cup chopped white mushrooms
2 garlic cloves, minced
1 15.5oz can white beans
1 cup water
salt and freshly ground black pepper
1 1/2 lbs green beans, ends trimmed and cut into 1-inch pieces
1/2 cup sliced almonds, toasted

1) Heat the oil in a large skillet over medium-high 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-high heat, about 3 minutes. Set aside.
2) Add the white beans and water to the blender with the onion mixture, season with salt and pepper, and process until smooth.
3) Place the green beans and sauteed mushrooms in a 3 1/2 to 4 qt 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.
4) When you're ready to serve, sprinkle the beans with the almonds.

Review: This was somewhat mushy, due to the white bean puree. I think the idea behind the dish is a healthier 'green bean casserole.' I think it accomplished the goal, but it won't be a substitute on the holidays!!