Pinto Bean and Carrot Slow Cooker Stew
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Pinto Bean and Carrot Slow Cooker Stew calories by ingredient
Introduction
A very simple but hearty vegan bean stew A very simple but hearty vegan bean stewNumber of Servings: 5
Ingredients
-
1 16 oz bag Dried Pinto Beans, rinsed, sorted, and soaked overnight
10 baby carrots, chopped into discs
Vegetable Broth, 2.5 cup
Water
1 Onion, chopped
4 cloves of garlic, sliced
2tsps salt or to taste
1/4 tsp sesame oil
black pepper to taste
1 bay leaf
Tips
You can add your favorite veggies to this - celery, mushrooms, diced tomatoes, etc. would all be great.
Directions
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.