Slow Cooker Bean and Spinach Stew Recipe

2020-12-18
  • Yield: 8 serving plates
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 4:00 h
  • Ready In: 4:10 h

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Nutritional Info

This information is per serving.

  • 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.

Slow cooker bean and spinach stew recipe. White beans with spinach, sun-dried tomatoes, and spices cooked in a slow cooker. #slowcooker #crockpot #stew #vegetarian #vegan #dinner

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