BEAN RECIPES SLOW COOKER RECIPES

SLOW COOKER BEAN CHILLI RECIPE - BBC FOOD

Slow cooker bean chilli recipe - BBC Food image

After a quick fry of the onions and spices you can leave this delicious bean chilli in the slow cooker all day, ready to eat when you get in. Serve with rice, cheese, and any other toppings you fancy. Each serving provides 174 kcal, 8.5g protein, 21g carbohydrates (of which 12g sugars), 4g fat (of which 0.5g saturates), 10g fibre and 1.4g salt.

Provided by Justine Pattison

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4

Number Of Ingredients 12

Ingredients

2 tbsp olive oil
2 onions, thinly sliced
2 garlic cloves, crushed
1 tsp hot smoked paprika (or regular paprika, or chilli powder)
1 tsp ground cumin
1 tsp ground coriander
¼ tsp ground cinnamon
150ml/5fl oz hot vegetable stock (made with 1 stock cube)
2 x 400g/14oz cans chopped tomatoes
2 x 400g/14oz cans black beans or red kidney beans (or a mixture), rinsed and drained
1 tsp dried oregano
sea salt and freshly ground black pepper

Steps:

Heat the oil in a large frying pan and fry the onions for 5 minutes, or until softened and lightly browned, stirring frequently.
Add the garlic, paprika, cumin, coriander and cinnamon and cook for a further minute.
Transfer to the slow cooker. Stir in the stock, tomatoes, drained beans, tomatoes and dried oregano. Stir well then cover with the lid and cook on low for 8–10 hours, or until the sauce is thick and the spices have mellowed. Serve hot.

Nutrition Facts : Calories 174kcal, CarbohydrateContent 21g, FatContent 4g, FiberContent 10g, ProteinContent 8.5g, SaturatedFatContent 0.5g, SugarContent 12g

SLOW-COOKER CHICKEN & WHITE BEAN STEW RECIPE | EATINGWELL

Slow-Cooker Chicken & White Bean Stew Recipe | EatingWell image

This load-and-go slow-cooker chicken recipe is perfect for a busy weeknight dinner. Serve this Tuscan-inspired dish with crusty bread, a glass of Chianti and a salad.

Provided by Adam Dolge

Categories Slow-Cooker & Crock Pot Soup & Stew Recipes

Total Time 7 hours 35 minutes

Number Of Ingredients 13

Ingredients

1 pound dried cannellini beans, soaked overnight and drained (see Tip)
6 cups unsalted chicken broth
1 cup chopped yellow onion
1 cup sliced carrots
1 teaspoon finely chopped fresh rosemary
1 (4 ounce) Parmesan cheese rind plus 2/3 cup grated Parmesan, divided
2 bone-in chicken breasts (1 pound each)
4 cups chopped kale
1 tablespoon lemon juice
½ teaspoon kosher salt
½ teaspoon ground pepper
2 tablespoons extra-virgin olive oil
¼ cup flat-leaf parsley leaves

Steps:

Combine beans, broth, onion, carrots, rosemary and Parmesan rind in a 6-quart slow cooker. Top with chicken. Cover and cook on Low until the beans and vegetables are tender, 7 to 8 hours.
Transfer the chicken to a clean cutting board; let stand until cool enough to handle, about 10 minutes. Shred the chicken, discarding bones.
Return the chicken to the slow cooker and stir in kale. Cover and cook on High until the kale is tender, 20 to 30 minutes.
Stir in lemon juice, salt and pepper; discard the Parmesan rind. Serve the stew drizzled with oil and sprinkled with Parmesan and parsley.

Nutrition Facts : Calories 493.4 calories, CarbohydrateContent 53.8 g, CholesterolContent 67.8 mg, FatContent 10.9 g, FiberContent 27.4 g, ProteinContent 44.2 g, SaturatedFatContent 3 g, SodiumContent 518.4 mg, SugarContent 4.5 g

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