Ingredients :serves 6
1.5 cups Small white beans
5 cups water
1 Zucchini medium sized, chopped into 2" pieces
2-3 baby carrots ( not the packet, real baby carrots with leaves ) chopped
1/4 cup Cauliflower , broken into florets
2-3 sprigs of carrot leaves for garnish
2 cubes of vegetable boullion ( I use Rapunzel brand)
4-5 tbsp Marinara sauce
1 tsp Thai Red Curry ( optional)
Rock Salt
1/2 tsp Pepper/spice of choice
Regular salt
McCormick Italian spice for seasoning
McCormick Garlic powder for seasoning
( can use garlic or garlic paste too)
Method:
Very simple!
Put all the ingredients into the slow cooker except carrot leaves and regular salt , cook on high for 6 hours at minimum and more if you want thicker.
We don't want to cook with much salt because it prevents the beans from breaking down well .
Once done taste and make adjustments , add more salt, seasoning , paprika as needed. Garnish with carrot leaves.
1.5 cups Small white beans
5 cups water
1 Zucchini medium sized, chopped into 2" pieces
2-3 baby carrots ( not the packet, real baby carrots with leaves ) chopped
1/4 cup Cauliflower , broken into florets
2-3 sprigs of carrot leaves for garnish
2 cubes of vegetable boullion ( I use Rapunzel brand)
4-5 tbsp Marinara sauce
1 tsp Thai Red Curry ( optional)
Rock Salt
1/2 tsp Pepper/spice of choice
Regular salt
McCormick Italian spice for seasoning
McCormick Garlic powder for seasoning
( can use garlic or garlic paste too)
Method:
Very simple!
Put all the ingredients into the slow cooker except carrot leaves and regular salt , cook on high for 6 hours at minimum and more if you want thicker.
We don't want to cook with much salt because it prevents the beans from breaking down well .
Once done taste and make adjustments , add more salt, seasoning , paprika as needed. Garnish with carrot leaves.
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