Source: Campbell's Recipes

Slow Cooked Southwestern Bean Medley
This versatile, slow-cooked side dish can be served over rice for a meatless main-course, but on it's own, it makes a fabulous side dish for buffets, barbecues and everyday meals.
Rating:
Serves: 8 servings (1 cup each)
Prep Time: 10 minutes
Cook Time: 420 minutes

 

 
1 3/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 tablespoon chili powder
1 teaspoon ground cumin
1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
1 can (about 15 ounces) white kidney beans (cannellini), rinsed and drained
1/2 cup dried lentils
1 can (about 14.5 ounces) diced tomato and green chilies
Chopped fresh cilantro leaves




Stir the broth, chili powder, cumin, black beans, chickpeas, white kidney beans and lentils in a 3 1/2-quart slow cooker.
Cover and and cook on LOW for 6 to 7 hours*.
Stir the tomatoes and green chiles in the slow cooker. Cover and cook for 1 hour or until the beans are tender. Sprinkle with the cilantro.
*Or on HIGH for 4 to 5 hours.


Notes:
Nutritional Values per Serving using Swanson Vegetable Broth: Calories 216, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 586mg, Total Carbohydrate 38g, Dietary Fiber 14g, Protein 13g, Vitamin A 11%DV, Vitamin C 7%DV, Calcium 7%DV, Iron 23%DV

Nutritional Values per Serving using Swanson Certified Organic Vegetable Broth: Calories 216, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 500mg, Total Carbohydrate 38g, Dietary Fiber 14g, Protein 13g, Vitamin A 11%DV, Vitamin C 7%DV, Calcium 7%DV, Iron 23%DV


Tips:
Tip:  For a complete meal, serve over hot cooked rice.