Slow Cooker Smoky White Bean Stew
Lemony Brussels Sprouts
Ingredients
- 1 (16-oz) pkg dried navy beans
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 2 Tbsp dried rosemary, crushed
- 2 tsp dried thyme
- 1 tsp salt
- 1 tsp pepper
- ½ tsp smoked paprika (or use regular)
- 6 cups water
Instructions
- Rinse and sort beans according to package directions. 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 5- or 6-quart slow cooker. Add onion and remaining ingredients.
- Cover and cook on LOW 9 to 10 hours or until beans are tender.
Side Dish Ingredients
- 2 lb Brussels sprouts, trimmed and sliced
- ¼ cup fresh lemon juice
- 2 Tbsp sugar
- 2 Tbsp extra virgin olive oil
- ½ tsp salt
- ½ tsp pepper
- ½ cup chopped pecans
Side Dish Instructions
- Place Brussels sprouts in a bowl. Stir together lemon juice, sugar, oil, salt, and pepper; toss with Brussels sprouts.
- Toast nuts in a dry skillet just until fragrant; toss with salad.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
