This meatless low fat main dish is full of hearty beans and vegetables.
Prep Time: 25 minutes
Cook Time: 9 hours
Ingredients:
- 1 cup dried lima beans
- 1 cup dried great Northern beans
- 1 cup dried garbanzo beans
- 4-1/2 cups water
- 16 oz. bag baby carrots
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 Tbsp. dried parsley flakes
- 1 tsp. dried basil leaves
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. salt
- 1/8 tsp. white pepper
- 1 bay leaf
- 14 oz. can diced tomatoes, undrained
- 2 Tbsp. tomato paste
Preparation:
Cover beans with cold water in large saucepan. Bring to a boil and boil for 1 minute. Remove from heat, cover, and let sit for 1 hour. Drain beans. Combine drained beans, 4-1/2 cups water, carrots, onion, garlic and seasonings except salt, tomatoes, and tomato paste in 3-1/2 to 4 quart slow cooker. Mix well to combine. Cover and cook on high heat for 30 minutes. Reduce heat to low and cook for 8-9 hours or until beans and vegetables are tender. Stir in tomatoes, tomato paste, and salt, cover, and cook 1 hour longer on low. Remove bay leaf before serving. 4 servings
