Slow Cooker Bean and Spinach Stew Recipe
2021-12-18- Cuisine: Italian
- Course: Main Dish
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- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
284 -
Fat
2 g -
Saturated Fat
0.1 g -
Polyunsaturated Fat
0 g -
Cholesterol
0 mg -
Sodium
527 mg -
Potassium
368 mg -
Carbohydrate
60.8 g -
Fiber
2 g -
Sugars
2.5 g -
Protein
15.4 g
Slow cooker bean and spinach stew recipe. White beans with spinach, sun-dried tomatoes, and spices cooked in a slow cooker. To make this vegetarian meal, I used homemade sun-dried tomatoes. You may also like Crock Pot Stuffed Bell Peppers or Slow Cooker Lemon-Garlic Chicken
Slow Cooker Bean and Spinach Stew Recipe
Ingredients
- 3 cans (15 oz (450 ml)) each white beans, drianed and rinsed
- 1 can (10 oz) sun-dried tomatoes in olive oil, undrained
- 1 cup chopped yellow onion
- 2 jalapeno chilies, finely chopped
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 3 cups chopped fresh spinach
- pinch of salt
Method
Step 1
Combine all ingredients, except spinach and salt in a 6-quart (6 L) slow cooker. Stir well.
Step 2
Cover the pot and cook on high-heat setting for 3-4 hours, adding chopped spinach during the last 15 minutes.
Step 3
Turn off the slow cooker and open the lid. Stir the stew well before serving. Serve over the cooked rice, if desired.
