Slow Cooked Southwestern Bean Medley
Recipe from Swanson Broth & Stock

This versatile, slow-cooked side dish can be served over rice for a meatless main-course, but on it's own, it makes a fabulous side dish for buffets, barbecues and everyday meals.


Slow Cooked Southwestern Bean Medley

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Servings: 8
Prep Time: 10 mins
Total Time: 7 hrs 10 mins
Related Categories: Slow Cooker, Vegetarian, Vegetarian Chili, Vegetarian Chili, Vegetarian Stew
 
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Ingredients
  • 1 3/4  cups
    Swanson® Vegetable Broth (Regular or Certified Organic)
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  • 1  tbsp.
    chili powder
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  • 1  tsp.
    ground cumin
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  • 1  can
    (about 15 ounces) black beans, rinsed and drained
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  • 1  can
    (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
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  • 1  can
    (about 15 ounces) white kidney beans (cannellini), rinsed and drained
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  • 1/2  cup
    dried lentils
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  • 1  can
    (about 14.5 ounces) diced tomato and green chilies
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  •  
    Chopped fresh cilantro leaves
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Directions
1.
Stir the broth, chili powder, cumin, black beans, chickpeas, white kidney beans and lentils in a 3 1/2-quart slow cooker.
2.
Cover and and cook on LOW for 6 to 7 hours*.
3.
Stir the tomatoes and green chiles in the slow cooker. Cover and cook for 1 hour or until the beans are tender. Sprinkle with the cilantro.
4.
*Or on HIGH for 4 to 5 hours.

Tip:
For a complete meal, serve over hot cooked rice.
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