Vegetarian Curry

ingredients

• 4
  medium carrots, sliced
• 2
  medium potatoes, cut into 1/2-inch cubes
• 1
  15-ounce can garbanzo beans (chickpeas), rinsed and drained
• 8
  ounces fresh green beans, cut into 1-inch pieces
• 1
  cup coarsely chopped onion
• 3
  cloves garlic, minced
• 2
  tablespoons quick-cooking tapioca
• 2
  teaspoons curry powder
• 1
  teaspoon ground coriander
• 1/4
  to 1/2 teaspoon crushed red pepper
• 1/4
  teaspoon salt
• 1/8
  teaspoon ground cinnamon
• 1
  14-ounce can vegetable broth 
• 1
  14-1/2-ounce can diced tomatoes, undrained
• Hot cooked rice

directions

1.In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon. Pour broth over all.

2.Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

3.Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot cooked rice. Makes 4 servings.

Source

Vegetable Casserole

ingredients

• 2
  19-oz. cans cannellini beans
• 1
  19-oz. can garbanzo or fava beans
• 1/4
  cup purchased basil pesto
• 1
  medium onion, chopped
• 4
  cloves garlic, minced
• 1-1/2
  tsp. dried Italian seasoning, crushed
• 1
  16-oz. pkg. refrigerated cooked plain polenta cut in 1/2-inch-thick slices
• 1
  large tomato, thinly sliced
• 1
  8-oz. pkg. finely shredded Italian cheese blend (2 cups)
• 2
  cups fresh spinach
• 1
  cup torn radicchio
  
  
  directions
  

  1.Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.

  2.In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta. Cover; cook on low heat setting 4 to 6 hours or on high heat setting 2 to 2-1/2 hours. Add tomato, remaining cheese, spinach, and radicchio. Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole. Let stand, uncovered, 5 minutes. Makes 8 servings.

  Source

Crockpot Lima Beans

1 pound dried baby lima beans, rinsed, soaked and cooked per package instructions
2 TBSP olive oil
1 onion, diced
1 bell pepper, seeded and diced
1-2 jalapeno peppers, seeded and diced
salt and pepper
2 cloves garlic, minced
2 TBSP all-purpose flour
1 (14 oz) can chicken vegetable broth
1 (14 oz) can crushed tomatoes
2 TBSP tomato paste
2 TBSP cumin
2 tsp chili powder
2 tsp paprika
1/2 tsp onion powder
1/4 tsp cayenne pepper
2-3 TBSP brown sugar
2-3 TBSP maple syrup

Place cooked lima beans in crockpot.

In large skillet heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper. Season with salt and pepper and saute until onions become translucent, 5-7 minutes. Add minced garlic and saute for another minute or two. Sprinkle flour over vegetables and cook for two minutes, stirring frequently, then add broth. Bring to a boil then reduce heat and stir until mixture is smooth. Add mixture to beans in crockpot. Stir in the remaining ingredients. Cover crockpot and simmer on low for 4-5 hours. Add additional salt and pepper if needed.

Serve with sour cream and chive garnish or with shredded Monterey jack or pepper jack cheese.

Source