Slow Cooker Smoky White Bean Stew
Brussels Sprouts with Lemon and Walnuts
Ingredients
- ½ (16-oz) pkg navy beans, sorted
- ½ onion, chopped
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 clove garlic, minced
- 1 Tbsp dried crushed rosemary
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp smoked paprika (or use regular)
- 3 cups water
- 2 green onions, sliced
Instructions
- Bring beans and water to cover to a boil in a stockpot; cook 1 minute. Remove from heat, and let stand, covered, 1 hour.
- Drain beans, and place in a 3- to 4-quart slow cooker. Add onion and remaining ingredients except green onions.
- Cover and cook on LOW 9 to 10 hours or until beans are tender. Sprinkle with green onions.
Side Dish Ingredients
- ¼ cup chopped walnuts
- 2 Tbsp lemon juice
- 1 Tbsp organic sugar
- 1 Tbsp olive oil
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1 lb Brussels sprouts, trimmed and sliced
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat 2 minutes or just until fragrant.
- Whisk together lemon juice, sugar, oil, salt, and pepper in a bowl. Add Brussels sprouts and nuts; toss.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
