Taste of Home
Simple Vegetarian Slow-Cooked Beans
TOTAL TIME: Prep: 15 min. Cook: 4 hours
YIELD: 8 servings.
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 our menu. —Jennifer Reid, Farmington, Maine
Ingredients
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4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
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4 medium carrots, finely chopped (about 2 cups)
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1 cup vegetable stock
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6 garlic cloves, minced
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2 teaspoons ground cumin
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3/4 teaspoon salt
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1/8 teaspoon chili powder
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4 cups fresh baby spinach, coarsely chopped
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1 cup oil-packed sun-dried tomatoes, patted dry and chopped
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1/3 cup minced fresh cilantro
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1/3 cup minced fresh parsley
Directions
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1.
In a 3-qt. slow cooker, combine the first 7 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.
Nutrition Facts
3/4 cup: 229 calories, 3g fat (0 saturated fat), 0 cholesterol, 672mg sodium, 40g carbohydrate (2g sugars, 13g fiber), 12g protein.
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