Vegetarian

Pinto Bean and Carrot Slow Cooker Stew is for Soup.

Pinto Bean and Carrot Slow Cooker Stew takes 15 minutes to prepare.

Pinto Bean and Carrot Slow Cooker Stew takes 240 minutes to cook.

Pinto Bean and Carrot Slow Cooker Stew makes 5 servings.

The ingredients for Pinto Bean and Carrot Slow Cooker Stew are:

1 16 oz bag Dried Pinto Beans, rinsed, sorted, and soaked overnight
10 baby carrots, chopped into discs
Vegetable Broth, 2.5 cup
Water
1 Onion, chopped
4 cloves of garlic, sliced
2tsps salt or to taste
1/4 tsp sesame oil
black pepper to taste
1 bay leaf

Here is how you make Pinto Bean and Carrot Slow Cooker Stew:

1. In a large crockpot, combine all ingredients except water. 2. Add enough water to cover the beans by about an inch.3. Cook on high heat until beans are tender, 4-5 hours. 4. Using a potato masher or immersion blender, mash/blend some of the beans to add extra body to the stew.5. Enjoy!Serving Size: Makes approximately 5 1.25 Cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user JSTEADYFOSHO.

The nutritional information for Pinto Bean and Carrot Slow Cooker Stew is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 190.7

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 1,486.4 mg
• Total Carbs: 46.3 g
• Dietary Fiber: 38.2 g
• Protein: 19.0 g

The dietary needs meet for Pinto Bean and Carrot Slow Cooker Stew is Vegan