Mediterranean Style Beans and Vegetables (Crock Pot)
8
People talking
I usually make tomato-ey, spicy bean recipes, but this one is different since even though it does have chili peppers in it, it really is mild (or maybe I just have a flame retardant tongue!). No tomatoes, either. This is modified just a little from a recipe from Crescent Dragonwagon's "The Passionate Vegetarian." She suggests serving it with bread & oil, or rice or barley, as a side dish, or with sour cream. I like it either hot or cold just as it is, or with rice or over pasta. I think any beans except maybe black would work, and I often use cooked dry beans instead of canned.
- Ready In:
- 8hrs 15mins
- Serves:
- Units:
Nutrition Information
8
People talking
ingredients
- 1 (15 ounce) can great northern beans, drained and rinsed
- 1 (15 ounce) can red beans, drained and rinsed
- 5 teaspoons garlic, minced
- 1 large onion, chopped
- 1 cup carrot, thinly sliced
- 1⁄2 cup celery, thinly sliced
- 2 cups green beans, fresh, cleaned and cut
- 2 red chili peppers, chopped (remove as many or as little seeds depending on how much heat you want)
- 2 bay leaves
- salt and pepper, to taste
directions
- Put everything in a large crock pot and cook on low setting for 8 hours, or until beans and vegetables are as soft as you like.
- Remove bay leaves and serve.
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RECIPE MADE WITH LOVE BY
@Vino Girl
Contributor
@Vino Girl
Contributor
"I usually make tomato-ey, spicy bean recipes, but this one is different since even though it does have chili peppers in it, it really is mild (or maybe I just have a flame retardant tongue!). No tomatoes, either. This is modified just a little from a recipe from Crescent Dragonwagon's "The Passionate Vegetarian." She suggests serving it with bread & oil, or rice or barley, as a side dish, or with sour cream. I like it either hot or cold just as it is, or with rice or over pasta. I think any beans except maybe black would work, and I often use cooked dry beans instead of canned."
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I like this recipe and enjoy it as written and cooked only a few hours on low. I also like to flavor leftovers with one or more of the following -bbq sauce or curry paste or cumin or salsa or worcestershire or citrus juice. I think it would be excellent cold with chopped tomatoes and fresh basil. Thanks for posting!
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This one just didn't do it for me. I thought it was quite bland and everything turned to mush after only half the time in the crock pot. I served it over rice and added a little lemon juice and some more heat...still just didn't do it for me
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My son made this for dinner & everyone loved it. He did add a 10 oz can of chicken & it's broth as he is a meat eater. He also used dried jalapeno peppers as the chili pepper. They worked great! Thanks for an easy recipe! It was a boost to his self-esteem.
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5 stars for just how satisfying this is for such a healthy, low maintenance meal. I used 3 whole chilies, seeds included and served with couscous and some light sour cream. We really liked that you could actually taste the fresh vegetables, rather than them being covered with a sauce or unnecessary spices. Yum! Thanks Vino Girl! -
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