Slow Cooker Smoky White Bean Stew

Sweet Potato Cornbread Muffins
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Ingredients

  • 1 (16-oz) pkg dried navy beans, sorted
  • 2 cups chopped onions
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 2 cloves garlic, minced
  • 2 Tbsp dried crushed rosemary
  • 2 tsp dried thyme
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp smoked paprika (or use regular)
  • 1 (48-oz) carton vegetable broth

Instructions

  1. Bring beans and water to cover to a boil in a stockpot; cook 1 minute. Remove from heat, and let stand, covered, 1 hour.
  2. Drain beans, and place in a 5- or 6-quart slow cooker. Add onions and remaining ingredients.
  3. Cover and cook on LOW 9 to 10 hours or until beans are tender.

Side Dish Ingredients

  • 1 sweet potato (about 8 oz)
  • 1 cup plus 2 Tbsp plain yellow cornmeal
  • ½ cup all-purpose flour
  • ¼ cup sugar
  • 1½ tsp baking powder
  • ¾ tsp salt
  • ¼ tsp baking soda
  • ⅛ tsp ground ginger
  • ¾ cup plus 2 Tbsp low-fat buttermilk
  • 2 large eggs, lightly beaten
  • 2 Tbsp butter, melted

Side Dish Instructions

  1. Preheat oven to 425°.  Prick potato several times with a fork. Microwave on a microwave-safe plate at HIGH 8 to 10 minutes or until tender. Cool. Peel potato; mash to equal ½ cup.
  2. Whisk together cornmeal, flour, sugar, baking powder, salt, baking soda, and ginger in a large bowl.
  3. Whisk together buttermilk, ½ cup potato, and eggs in a bowl until smooth. Add potato mixture to cornmeal mixture, and stir just until moistened. Stir in butter. Spoon into a 12-cup muffin pan coated with cooking spray.
  4. Bake 18 to 22 minutes or until golden brown. Serve 6 muffins. Freeze remaining 6 muffins in a zip-top plastic freezer bag up to 3 months, if desired.

Nutritional Information

Main Side Total
Servings 6 12
Calories
308
124
432
Fat (g) 1 3 4
Sat. Fat (g) 0 4 4
Protein (g) 18 3 21
Carb (g) 58 20 78
Fiber (g) 15 1 16
Sodium (mg) 554 241 795

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