Simple Vegetarian Slow-Cooked Beans 28-May-2020

When I have a hungry family to feed, these tasty beans with spinach, tomatoes and carrots are a go-to dish. This veggie delight is frequently on the menu. —Jennifer Reid, Farmington, Maine


  • 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 4 medium carrots, finely chopped (about 2 cups)
  • 1 cup vegetable stock
  • 6 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 1/8 teaspoon chili powder
  • 4 cups fresh baby spinach, coarsely chopped
  • 1 cup oil-packed sun-dried tomatoes, patted dry and chopped
  • 1/3 cup minced fresh cilantro
  • 1/3 cup minced fresh parsley


  1. In a 3-qt. slow cooker, combine the first 7 ingredients.
  2. Cook, covered, on low until carrots are tender, 4-5 hours
  3. Add spinach and tomatoes during the last 10 minutes of cooking.
  4. Stir in cilantro and parsley before serving (or set on the table for diners to add their own!)