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
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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.

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