Savory Garbanzo Beans with Vegetables
Equipment
Ingredients
- 1 bag 16 oz dried garbanzo beans (2 cups), sorted, rinsed
- 51 ⁄2 cups water
- 1 teaspoon salt
- 1 ⁄2 teaspoon pepper
- 2 tablespoons olive or vegetable oil
- 2 cups sliced fresh mushrooms
- 1 cup shredded carrots 11⁄2 medium
- 4 medium green onions thinly sliced (1⁄4 cup)
- 2 cloves garlic finely chopped
- 2 tablespoons lemon juice
- 1 to 2 tablespoons prepared horseradish
- 2 teaspoons yellow mustard
Instructions
- In 4- to 5-quart slow cooker, place beans, water, salt and pepper.
- Cover; cook on High heat setting 4 to 5 hours.
- In 12-inch skillet, heat oil over medium heat.
- Add mushrooms, carrots, onions and garlic; cook about 5 minutes, stirring occasionally, until vegetables are tender.
- Stir vegetables into beans.
- Stir in remaining ingredients.
- Cover; cook on High heat setting 15 minutes longer to blend flavors.
Notes / Tips / Wine Advice:
Want to make this even easier? Use a drained 8-ounce can of sliced mushrooms instead of the fresh mushrooms. Skip the sautéing in step 3 and just add the canned mushrooms, carrots, onions and garlic to the cooked beans. Stir in a tablespoon of olive oil for added flavor.
Nutritional Information
Calories: 250 kcal