INGREDIENTS
- 1 can lima beans (drained)
- 1 can Great Northern beans (drained)
- 1 can garbanzo beans (drained)
- 2-1/2 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
DIRECTIONS
- Combine beans in pot and boil in water for 2 minutes.
- Drain beans.
- Combine ingredients in 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.
Cook Time: 9 hours
Total Time: 9.5 hours
Number of Servings: 10
Serving Size: 1 cup
Calories Per Serving: 126
Substitutions:
You can use dried beans instead of canned. For that, you need to prep them differently before combining with other ingredients in slow cooker, and only need a cup of each.
- 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.
For prep to be a frozen meal, you can double all ingredients except the beans and carrots, and make 2 1-gallon bags of this recipe. Exclude adding the water in the freezer bag.