Slow Cooked Vegetarian Beans
Bethany Daugherty, MS, RDN, CD - September 17, 2019
Try these vegetarian beans as a main or side dish.  Paired with a salad and fruit, this makes for a well-rounded meal.  With carrots, spinach and sun-dried tomatoes, this is a colorful dish with 9 grams of fiber.  Use any variety of beans you have on hand.  If you prefer dried cilantro and parsley, you can substitute 2 tsp. of dried for the fresh herb.

4 (15½ oz.) cans Great Northern beans, rinsed and drained
4 medium carrots, chopped
1½ cups vegetable broth
6 cloves garlic, minced (about 3 tsp.)
2 tsp. cumin
¾ tsp. salt
¼ tsp. chili powder
4 cups baby spinach, chopped
1 cup oil-packed sundried tomatoes, patted dry and chopped
¼ cup cilantro, minced
¼ cup parsley, minced
  1. Combine beans, carrots, vegetable broth, garlic, cumin, salt and chili powder in slow cooker.  Cook on low for 4-5 hours. 
  2. Add spinach and sundried tomatoes during the last 10 minutes of cooking.
  3. Stir in cilantro and parsley.
Makes: 10 servings
Serving Size: 1 cup
Nutrition facts per serving: Calories 190; Fat 3.6g; Saturated fat 0g; Protein 9g; Carbohydrate 32g; Fiber 9.3g; Cholesterol 53g; Sodium 442mg
Recipe adapted from Taste of Home.