Ingredients
1/2 cup dried Great Northern beans
1/2 cup dried pinto beans
1/2 cup dried black beans
4 cups unsalted vegetable stock
1 15 ounce can pumpkin
1 cup chopped onion (1 large)
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
1 teaspoon chili powder
3/4 teaspoon salt
4 cups roughly chopped fresh kale (3 ounces)
1 14 1/2 ounce can Italian-style stewed tomatoes, undrained and cut up
1 cup frozen shelled sweet soybeans (edamame), thawed
1 tablespoon bottled Louisiana hot sauce
Directions
Rinse beans; drain. In a large saucepan combine beans and enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
In a 4-quart slow cooker combine beans, vegetable stock, pumpkin, onion, cumin, oregano, chili powder, and salt.
Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5 1/2 to 6 hours. If using low-heat setting, turn to high-heat setting. Stir in kale, tomatoes, edamame, and hot sauce. Cover and cook on high-heat setting for 30 minutes more. Makes 6 servings.
Source: BHG
1/2 cup dried Great Northern beans
1/2 cup dried pinto beans
1/2 cup dried black beans
4 cups unsalted vegetable stock
1 15 ounce can pumpkin
1 cup chopped onion (1 large)
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
1 teaspoon chili powder
3/4 teaspoon salt
4 cups roughly chopped fresh kale (3 ounces)
1 14 1/2 ounce can Italian-style stewed tomatoes, undrained and cut up
1 cup frozen shelled sweet soybeans (edamame), thawed
1 tablespoon bottled Louisiana hot sauce
Directions
Rinse beans; drain. In a large saucepan combine beans and enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
In a 4-quart slow cooker combine beans, vegetable stock, pumpkin, onion, cumin, oregano, chili powder, and salt.
Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5 1/2 to 6 hours. If using low-heat setting, turn to high-heat setting. Stir in kale, tomatoes, edamame, and hot sauce. Cover and cook on high-heat setting for 30 minutes more. Makes 6 servings.
Source: BHG