![Slow Cooker Greek-Style Beans with Tomatoes and Spinach [The Plant-Based Slow Cooker Cookbook]](https://theendlessappetite.com/wp-content/uploads/2024/07/slow-cooker-greek-beans-5-1-750x500-1-150x150.jpg)
Slow Cooker Greek-Style Beans with Tomatoes and Spinach [The Plant-Based Slow Cooker Cookbook]
Easy greek style beans are made in the slow cooker and taste amazing!
Servings: 4 Servings
Calories: 300kcal
Ingredients
- 1/4 cup water
- 1 large yellow onion, minced
- 5 garlic cloves, minced
- 4 cups cooked gigante beans or large butter beans or 3 cans white beans*, rinsed and drained (see notes on cooking dried beans)
- 1 can diced tomatoes, with their juices
- 1 teaspoon dried marjoram
- 1 teaspoon dried basil
- Salt and freshly ground black pepper
- 5 cups chopped baby spinach (or kale)
- 1 teaspoon lemon zest
Instructions
- Heat the water in a medium-size skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute longer. Alternatively, place the onion and garlic in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave for 2 minutes to soften.
- Transfer the onion mixture to the slow cooker and add the beans, tomatoes and their juices, marjoram, basil, and salt and black pepper to taste. Stir to combine.
- Cover and cook on Low for 6 hours. About 5 minutes before serving, stir in the spinach and lemon zest (if using). Taste and adjust the seasonings, if needed.
- Store leftovers in refrigerator OR store in freezer safe container in freezer.
Notes
- *I used canned great northern beans due to an outage of butter beans at my store
- Basic Beans in the Slow Cooker:
MAKES 6 TO 7 CUPS (1 KG TO 1.2 KG)
SLOW COOKER SIZE: 4-TO 6-QUART (3.8 TO 5.7 L) | COOK TIME: 6 TO 8 HOURS ON HIGH | GLUTEN-FREE |OIL-FREE | SOY-FREE
This is a basic recipe for slow cooking dried beans such as pintos, kidneys, cannellinis,chickpeas, and black-eyed peas. To add some flavor to the beans, include the optional onion,garlic, and bay leaves. If you prefer them unseasoned, just cook them in water and you will have beans that are ready to use in any kind of recipe calling for cooked beans.
-1 pound (455 g) dried beans, rinsed and picked over
-1 large yellow onion, quartered (optional)
-2 garlic cloves, crushed (optional)
-2 bay leaves (optional)
1. Salt-soak the beans overnight. Place the beans in the slow cooker. (If cooking kidney beans or cannellini beans, boil them for 10 minutes on top of the stove before adding to the slow cooker.)
2. Add the onion, garlic, and bay leaves (if using), and enough water to cover. Cover and cook on High until tender, 6 to 8 hours, depending on the type of bean.
Nutrition
Calories: 300kcal