Cannellini Beans with Leeks, Spinach, and Marjoram

[Guest guest]

* Exported from MasterCook *

 

Cannellini Beans with Leeks, Spinach, and Marjoram

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 8 Preparation Time :0:00

Categories : Beans & Legumes Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive oil

4 cloves garlic -- peeled & minced

1 pound dried cannellini beans -- rinsed, drained &

picked over

4 large leeks (white parts only) -- cut in half

lengthwise, well rinsed, then thinly sliced into semicircles

4 ounces young spinach leaves -- stemmed, well-rinsed

& drained

4 sprigs fresh marjoram

4 cups vegetable broth or Vegetable Stock (pg 9)

salt & freshly ground black pepper

 

Heat the oil in a small saute pan over medium heat and saute the

garlic until softened. Scrape it into the insert of the slow

cooker. (If your microwave is large enough to hold the slow cooker

insert, place the oil and garlic in the insert, cover with the

inverted lid or a flat plate, place the insert in the microwave, and

cook on high for 4 to 5 minutes, or until the garlic has softened.)

 

Place the beans in the insert, the add the leeks, spinach, marjoram,

broth, and salt & pepper to taste. Cover and cook on low for 7 to 8

hours or on high for 4 hours, until the beans are tender. Season

with additional salt & pepper if needed, as serve as a side dish or

stew.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

- - - - - - - - - - - - - - - - -

- -

 

Per Serving (excluding unknown items): 349 Calories; 8g Fat (19.3%

calories from fat); 17g Protein; 55g Carbohydrate; 12g Dietary Fiber;

1mg Cholesterol; 840mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean

Meat; 1 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 26022 793 905085 0 5439 0