Simple Vegetarian Slow-Cooked Beans Recipe

4.5 2 2
Simple Vegetarian Slow-Cooked Beans Recipe
Simple Vegetarian Slow-Cooked Beans Recipe photo by Taste of Home
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Simple Vegetarian Slow-Cooked Beans Recipe

Read Reviews
4.5 2 2
Publisher Photo
When I have a hungry family to feed, these tasty beans with spinach, tomatoes and carrots are a go-to dish. This veggie delight is frequently on the menu. —Jennifer Reid, Farmington, Maine
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours

Ingredients

  • 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 4 medium carrots, finely chopped (about 2 cups)
  • 1 cup vegetable stock
  • 6 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 1/8 teaspoon chili powder
  • 4 cups fresh baby spinach, coarsely chopped
  • 1 cup oil-packed sun-dried tomatoes, patted dry and chopped
  • 1/3 cup minced fresh cilantro
  • 1/3 cup minced fresh parsley

Directions

In a 3-qt. slow cooker, combine the first seven ingredients. Cook, covered, on low 4-5 hours or until carrots are tender, adding spinach and tomatoes during the last 10 minutes of cooking. Stir in cilantro and parsley. Yield: 8 servings.
Originally published as Simple Vegetarian Slow-Cooked Beans in Taste of Home February/March 2016, p76

Nutritional Facts

3/4 cup: 229 calories, 3g fat (0 saturated fat), 0 cholesterol, 672mg sodium, 40g carbohydrate (2g sugars, 13g fiber), 12g protein.

  • 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 4 medium carrots, finely chopped (about 2 cups)
  • 1 cup vegetable stock
  • 6 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 1/8 teaspoon chili powder
  • 4 cups fresh baby spinach, coarsely chopped
  • 1 cup oil-packed sun-dried tomatoes, patted dry and chopped
  • 1/3 cup minced fresh cilantro
  • 1/3 cup minced fresh parsley
  1. In a 3-qt. slow cooker, combine the first seven ingredients. Cook, covered, on low 4-5 hours or until carrots are tender, adding spinach and tomatoes during the last 10 minutes of cooking. Stir in cilantro and parsley. Yield: 8 servings.
Originally published as Simple Vegetarian Slow-Cooked Beans in Taste of Home February/March 2016, p76

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Reviews forSimple Vegetarian Slow-Cooked Beans

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MY REVIEW
annrms User ID: 2649709 264140
Reviewed Mar. 31, 2017 Edited Apr. 6, 2017

"I used this recipe as a wonderful guideline for the dish I made. I didn't have 4 cans of beans so I made my own using 1 pound of cooked beans. I added the listed veggies and seasonings, but increased the vegetables by adding 1 medium onion, 1 cup bell (tri-color) pepper, 2 ribs celery, one jalapeno, and 1 small zucchini. I used frozen chopped spinach. I also increased the chili powder and cumin. Delicious! Laugh if you want...I'm serving it with grilled kielbasa!!!"

MY REVIEW
meerb98@aol.com User ID: 1368448 244921
Reviewed Mar. 5, 2016

"This was tasty and seemed to be a hit at the potluck I took it to. I cooked it overnight and I think it sat on Warm for a little too long and the beans got slightly mushy. I will try it again without cooking for so long and see if I adjust my review."

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