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Prep Time: 480 Minutes Cook Time: 720 Minutes |
Ready In: 1200 Minutes Servings: 5 |
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This stew combines many of the classic ratatouille ingredients into this meatless bean stew recipe. You could make this vegetarian by using vegetable broth instead of chicken broth. Ingredients:
1 cup dried garbanzo beans |
1 medium onion, chopped |
2 garlic cloves, minced |
1 (14 1/2 ounce) chicken broth |
1 (4 1/2 ounce) jar slice mushrooms |
1/4 teaspoon salt |
1 large zucchini, sliced |
1 medium red bell pepper, cut into pieces |
1 teaspoon dried italian seasoning |
1 (14 1/2 ounce) can italian-style diced tomatoes, undrained |
Directions:
1. Soak bean as directed on pkg. for 6 to 8 hours.
2. In 3 1/2 quart slow cooker, combine garbonzo beans, onion, garlic, broth, mushrooms and salt; mix well.
3. Cover; cook on low setting for 10 to 12 hours.
4. About 35 minutes before serving, stir in zucchini, bell pepper, italian seasoning and tomatoes.
5. Cover; cook on high setting an additional 30 to 35 minutes or until vegetables are tender.
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