Best Crockpot White Bean And Sweet Potato Stew Recipes

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SPICY WHITE BEAN AND SWEET POTATO STEW WITH GREENS



Spicy White Bean and Sweet Potato Stew With Greens image

A flavourful and colourful stew, thanks to the host of vegetables and seasonings. Cook the greens separately to avoid any bitter taste. Because sweet potatoes break down easily, it's important not to cook the stew too long. For a mild, yet still flavourful stew, omit the hot chile. Serve it accompanied with crusty warm bread! From Fresh from the Vegetarian Slow Cooker.

Provided by Katzen

Categories     Stew

Time 4h10m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 garlic cloves, minced
1 lb sweet potato, peeled and cut into 1 inch chunks
1 hot chili pepper, fresh, seeded and minced
1 teaspoon ginger, peeled and grated
1 (14 1/2 ounce) can diced tomatoes
3 cups cannellini beans (canned and rinsed, or cooked) or 3 cups white kidney beans (canned and rinsed, or cooked)
1 teaspoon brown sugar
1/2 teaspoon allspice, ground
1/4 teaspoon cumin, ground
2 bay leaves
3 cups vegetable broth
salt
pepper, freshly ground
2 cups kale or 2 cups greens, chopped, simmered until tender and drained

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onions, bell pepper, garlic, and garlic. Cover and cook until softened, about 5 minutes.
  • Transfer mixture to a 4-6 quart slow cooker. Add the potatoes, chile, ginger, tomatoes, beans, brown sugar, allspice, cumin, bay leaves, and stock; season with salt and pepper. Cover and cook on low 4-6 hours.
  • Close to serving time, stir in the cooked greens. Adjust seasonings, remove bay leaves, and serve.

Nutrition Facts : Calories 366, Fat 5.3, SaturatedFat 0.9, Sodium 655.4, Carbohydrate 67, Fiber 18.9, Sugar 15.5, Protein 15.7

VEGAN WHITE BEAN & SWEET POTATO STEW



Vegan White Bean & Sweet Potato Stew image

This recipe was given to me last year by a friend so I take no credit for it's creation. But it's become one of my favorites and with the fresh kale and sweet potatoes just delivered from the organic farm I'm all set to make it again. It's also a good way to use what is left of my garden herbs. Although the recipe is for dried, sub with fresh is only going to make the stew better. can also be adapted to stove top Nutritional Info:Per Serving: 257 calories, 14g protein, 50g carbohydrates, 9g sugar, 2g total fat, 4% calories from fat, 0mg cholesterol, 12g fiber, 418 mg sodium.

Provided by Trudy Getler @tagbs

Categories     Other Main Dishes

Number Of Ingredients 17

1 large onion, chopped
4 clove(s) garlic, chopped
3 cup(s) cooked or 2 cans (15 oz each) cannellini, white kidney, or great northern beans, rinsed and drained
1 can(s) (28 oz) low-sodium diced tomatoes
1 pound(s) sweet potatoes, peeled and chopped- it helps to nuke them for a few minutes first
12 ounce(s) kale, stripped from stalks, washed, thinly sliced, and briefly steamed
8 ounce(s) cremini mushrooms, sliced
1/2 cup(s) low-sodium vegetarian broth
1/2 cup(s) dry red wine (can be nonalcoholic) or 1/4 cup dry sherry,
1 tablespoon(s) vegetarian bacon bits
1 teaspoon(s) salt
1 teaspoon(s) dried rosemary
1 teaspoon(s) dried thyme
1 teaspoon(s) dried basil
1 medium bay leaf
1/4 teaspoon(s) crushed red pepper
1 0r 2 pinch(es) salt and freshly ground black pepper to taste

Steps:

  • saute the onion and garlic in a large, heavy nonstick skillet over medium heat until soft, adding very small amounts of water, wine, or broth as needed to prevent sticking and burning. (Or place in a microwaveable dish, cover, and microwave on high power for 5 minutes.)
  • Combine the onions and garlic with the beans, tomatoes (with juice), sweet potatoes, kale, mushrooms, remaining broth and wine, salt and red pepper and all the spices in a slow cooker.
  • Cook on low for 6 or 7 hours or on high for 3 or 4 hours. Remove the bay leaf
  • season with the salt and pepper to taste. sprinkle bacon bits on top of each serving.

SLOW-COOKER WHITE-BEAN SOUP



Slow-Cooker White-Bean Soup image

There's butternut squash, leeks, and spinach as well as white beans in this hearty, rich, and flavorful vegetarian soup. It's a recipe that proves the slow cooker is as well suited to vegetable recipes as to big pieces of meat.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 6h25m

Yield Serves 6 to 8

Number Of Ingredients 11

1 pound dried Great Northern beans, rinsed
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 leeks, white and light-green parts only, halved lengthwise, cut crosswise into 1/2-inch pieces, and well washed (4 cups)
5 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes, plus more for serving
1 butternut squash, peeled, seeded, and cut into 1-inch pieces
3 sprigs sage
1 Parmesan rind, plus finely shredded Parmesan for serving
4 teaspoons fresh lemon juice
1 bunch spinach, trimmed and washed
Kosher salt and freshly ground pepper

Steps:

  • Place beans in a bowl; cover with 2 inches of water. Refrigerate, covered, overnight; drain and rinse. Cover with water in a saucepan. Bring to a boil; cook 10 minutes. Remove from heat; drain and rinse.
  • Place beans, oil, leeks, garlic, pepper flakes, squash, sage, and rind in a 5-to-6-quart slow cooker. Add 8 cups water. Cover and cook on low 6 hours. Remove and discard sage and rind; stir in lemon juice and spinach. Season with salt and pepper. Serve, drizzled with oil and topped with shredded cheese and pepper flakes.

FEEL GOOD SWEET POTATO STEW



Feel Good Sweet Potato Stew image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup oil (I'm using olive)
2 cloves garlic, sliced
1 onion, cut into large dice (I'm using yellow)
4 sweet potatoes, cut into large dice
2 tablespoons ground turmeric
1 tablespoon ground coriander
1 tablespoon coarse black pepper
One 28-ounce can tomato product, such as sauce, diced, crushed, etc. (I'm using crushed)
One 15-ounce can beans, rinsed (I'm using black)
1 can unsweetened milk (I'm using coconut milk)
1 cup liquid (I'm using vegetable stock)
1 cup nuts (I'm using walnuts)
Salt
1 lime, cut into wedges
Fresh cilantro, if you have it, for serving
Couple shakes favorite hot sauce, optional

Steps:

  • Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed.
  • Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.

KIDNEY BEAN AND SWEET POTATO STEW



Kidney Bean and Sweet Potato Stew image

Make and share this Kidney Bean and Sweet Potato Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 1h2m

Yield 5 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 leek, thinly sliced
4 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 1/2 lbs sweet potatoes, peeled and cut into 1 1/2 inch chunks
1 (28 ounce) can tomatoes
2 cups chicken broth or 2 cups vegetable broth
1 teaspoon dried thyme
2 bay leaves
1/4-1/2 teaspoon fresh ground black pepper
1 1/2 cups cooked kidney beans

Steps:

  • In a large pot, heat the oil over medium heat.
  • Add the leeks to the pot, cover and cook 5 minutes or until softened, stir occasionally.
  • Add the garlic and cook 1 minute; stir occasionally.
  • Add the flour; cook for 1 minute, stirring constantly.
  • Add the wine; bring to a boil and scrap up the brown bits clinging to the bottom of the pan.
  • Add the potatoes, tomatoes, broth, thyme, bay leaves, and pepper.
  • Bring to a boil; lower heat, cover and simmer for 20 minutes or so until the potatoes are tender.
  • Throw out the bay leaves.
  • Add the beans, cover and simmer for 10 more minutes.

Nutrition Facts : Calories 294.1, Fat 4.2, SaturatedFat 0.7, Sodium 621, Carbohydrate 51.6, Fiber 9.9, Sugar 12.6, Protein 10.3

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