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Slow Cooker Kidney Bean And Vegetable Stew

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Ingredients
  Onion 1 Medium, diced
  Carrot 3 Medium, thinly sliced
  Potato 2 Medium, diced
  Garlic clove 3 Medium, minced
  White bean 1 Can (10 oz), drained, rinsed (19oz can)
  Red kidney bean 1 Can (10 oz), drained, rinsed (19oz can)
  Thyme 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Cracked black pepper 1⁄4 Teaspoon
  Chicken broth/Vegetable broth 3 Cup (48 tbs)
  Baby spinach 2 Cup (32 tbs) (or larger spinach leaves torn into pieces)
  Cheddar cheese 1⁄2 Cup (8 tbs), grated (or as required)
  Sour cream 1⁄2 Cup (8 tbs) (or as required)
  Fresh flat leaf parsley 3 Tablespoon, chopped
Directions

MAKING
1) In a slow cooker, combine the onion, carrots, potatoes, garlic, beans, thyme, salt and pepper.
2) Add the broth and push the vegetables and beans under the liquid.
3) Cover and cook on low for 10 to 12 hours, or until the vegetables are tender.
4) Stir in the spinach, cover and cook on low for about 10 minutes, until lightly wilted.

SERVING
5) Sprinkle each serving with cheese, sour cream and parsely and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Preparation Time: 
10 Minutes
Cook Time: 
600 Minutes
Ready In: 
0 Minutes
Servings: 
6
Many of you don't feel like cooking after a hectic and tiring day. However, this slow cooking recipe of bean and vegetable stew is going to keep you relaxed. Cut up the vegetables and put them inside the slow cooker in the morning, before going to work, and when you come home, the meal is ready for you.

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