Recipes

Vegetables

Beans

Slow Cooker Bean and Vegetable Stew

Come home to a slow simmering hearty vegetarian meal. Serve with whole wheat bread or buns.

Preparation Time: 15 minutes
Cooking Time: 10 to 12 hours
Servings: Serves 6 (Makes 8 cups/2 L)

Ingredients:

1 Ontario Cooking Onion, diced
3 Ontario Carrots, thinly sliced
2 Ontario Potatoes, diced
3 cloves Ontario Garlic, minced
1 19 oz (540 mL) can each white kidney beans or pea beans and red kidney beans, drained and rinsed
1 tsp (5 mL) dried thymes leaves
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
3 cups (750 mL) vegetable or chicken broth
2 cups (500 mL) baby spinach leaves or larger leaves, torn into pieces Grated Ontario Cheddar cheese and sour cream
3 tbsp (45 mL) chopped fresh parsley

Preparation:

In slow cooker, combine onion, carrots, potatoes, garlic, beans, thyme, salt and pepper. Add broth and push vegetables and beans under liquid. Cover and cook on low 10 to 12 hours, or until vegetables are tender. Stir in spinach, cover and cook on low until lightly wilted, about 10 minutes. Sprinkle each serving with cheese, sour cream and parsley.