Bean and veggie crock pot
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 180.3
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 879.6 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 9.0 g
- Protein: 10.5 g
View full nutritional breakdown of Bean and veggie crock pot calories by ingredient
Introduction
What's in the kitchen What's in the kitchenNumber of Servings: 7
Ingredients
-
111 grams Onions, raw
111 grams Carrots, raw
77 grams Green Peppers (bell peppers)
6 serving Salsa, Herdez Casera Hot, 2 Tbsp (by KEN1962)
1.75 cup Hunt’s Fire Roasted Diced Tomato
1.75 cup Bush’s Garbanzos (chickpeas)
1.75 cup Goya Black Beans
2 tsp Cumin (ground) (by IVORYGRL1)
.25 tbsp Curry powder
.5 tsp Corriander (by GRAMMYFIT)
85 gram(s) Tolerant Organic Red Lentil Rotini (85g dry=approx. 3/4 cup cooked) (by SHANNALEEG)
Tips
Can add cooked chicken in last hour of cooking.
Rinsing beans will remove some sodium but not sure how much
Directions
Rinse the beans to clear. This will remove some sodium.
Chop onion and carrots.
Chop pepper- I used Ancho peppers
Add all to crock pot and cook 8-10 hours on low.
Veggies take longer than proteins.
Add 1 cup dry pasta 1 hour before done.
Can serve over lentil pasta or riced cauliflower
Serving Size: 7- 1 cup
Chop onion and carrots.
Chop pepper- I used Ancho peppers
Add all to crock pot and cook 8-10 hours on low.
Veggies take longer than proteins.
Add 1 cup dry pasta 1 hour before done.
Can serve over lentil pasta or riced cauliflower
Serving Size: 7- 1 cup