Pinto Bean and Carrot Slow Cooker Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 16 oz bag Dried Pinto Beans, rinsed, sorted, and soaked overnight10 baby carrots, chopped into discsVegetable Broth, 2.5 cup Water 1 Onion, chopped4 cloves of garlic, sliced2tsps salt or to taste 1/4 tsp sesame oilblack pepper to taste1 bay leaf
1. In a large crockpot, combine all ingredients except water.
2. Add enough water to cover the beans by about an inch.
3. Cook on high heat until beans are tender, 4-5 hours.
4. Using a potato masher or immersion blender, mash/blend some of the beans to add extra body to the stew.
5. Enjoy!
Serving Size: Makes approximately 5 1.25 Cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user JSTEADYFOSHO.
2. Add enough water to cover the beans by about an inch.
3. Cook on high heat until beans are tender, 4-5 hours.
4. Using a potato masher or immersion blender, mash/blend some of the beans to add extra body to the stew.
5. Enjoy!
Serving Size: Makes approximately 5 1.25 Cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user JSTEADYFOSHO.
Nutritional Info Amount Per Serving
- Calories: 190.7
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,486.4 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 38.2 g
- Protein: 19.0 g
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