CROCKPOT--Cannellini Beans with Leeks, Spinach, and Marjoram

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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 "

 

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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