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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 83.7
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 483.5 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 4.8 g
  • Protein: 4.4 g

View full nutritional breakdown of Slow Cooker Black Beans and Vegetables calories by ingredient
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Slow Cooker Black Beans and Vegetables

Submitted by: GRAMPSPA

Introduction

Another bean recipe to put over brown rice or have alone. I use it as the main (and usually only) course on brown, long grain rice. Another bean recipe to put over brown rice or have alone. I use it as the main (and usually only) course on brown, long grain rice.
Number of Servings: 12

Ingredients

    16 oz Black Beans, dried
    1 med White Onion, chopped
    1.5 large Carrots, sliced to suit
    1 large Portebello Mushroom Cap, chopped to suit
    1 Green Bell Pepper, strips
    3 Cloves Garlic, minced
    1 tsp Ginger Root, minced
    3/4 cup Scallions , cut 1/2" lengths
    1 Crown fresh Broccoli, cut into florets
    6 cups Vegetable Broth
    Spices & Seasonings to suit (I never make it the same twice)

Directions

Wash and soak beans overnight. Oil the pot and put beans and broth in. Turn on high and start preparing other items. Add to pot as they are ready. Cover and when pot starts to bubble (1.5 - 2 hrs) turn to low. Cook for 3 to 4 hours on low or until the beans are completely cooked Makes about 6 large servings.

Number of Servings: 12

Recipe submitted by SparkPeople user GRAMPSPA.






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