VEGETARIAN BEANS RECIPE RECIPES

Name: Simple Vegetarian Slow-Cooked Beans
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8 servings.
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

SIMPLE VEGETARIAN SLOW-COOKED BEANS RECIPE: HOW TO MAKE IT

Simple Vegetarian Slow-Cooked Beans Recipe: How to Make It image

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

Provided by Taste of Home

Categories Side Dishes

Total Time 04 hours 15 minutes

Prep Time 15 minutes

Cook Time 04 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

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 : Calories 229 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 672mg sodium, CarbohydrateContent 40g carbohydrate (2g sugars, FiberContent 13g fiber), ProteinContent 12g protein.

CONTEST-WINNING VEGETARIAN CHILI RECIPE: HOW TO MAKE IT

Contest-Winning Vegetarian Chili Recipe: How to Make It image

My husband and I love vegetarian Dutch oven recipes—and this vegetarian chili is one of our favorites. It makes a huge pot that's chock-full of color and flavor. And once the chopping is done, it's quick to cook. —Marilyn Barilleaux, Bothell, Washington

Provided by Taste of Home

Categories Lunch

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 16 servings.

Number Of Ingredients 17

Ingredients

4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/4 cup olive oil
4 garlic cloves, minced
2 cans (28 ounces each) Italian stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin

Steps:

In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories 131 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 622mg sodium, CarbohydrateContent 18g carbohydrate (0 sugars, FiberContent 6g fiber), ProteinContent 5g protein. Diabetic Exchanges 1 starch

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