Slow Cooker Vegan White Bean Stew 

Prep time: 20 mins
Cook time: three hours or six hours
Serves: 10-12 servings

2 lbs. white beans
2 large carrots, peeled and diced
3 large celery stalks, diced
1 onion, diced
3 cloves garlic, minced or chopped
1 bay leaf
1 tsp. each: dried rosemary, thyme, oregano
10-12 cups water
2 Tbsp. salt
Ground black pepper
1 large can (28 ounces) diced tomatoes
5-6 cups (or more) roughly chopped leafy greens (spinach, chard, kale)
Rice, polenta, or bread for serving

Sort through [ed: open can and dump into strainer surely?!] and rinse beans several times in cool water. Add to the slow cooker along with the diced carrots, celery, onions, garlic, bay leaf and dried herbs. Add the water. Cover and cook on high for 3 hours, or low for 6 hours. Remove lid from slow cooker and add the salt and pepper, and diced tomatoes. Let cook for another 1-1½ hours, or until beans are very soft. (If they are already soft after the initial cooking time, different kinds of beans may vary in cooking time, then add the tomatoes and greens and serve immediately.) Before serving, stir in the chopped greens. Serve over hot cooked rice, polenta, or with bread. Makes a lot–enough for at least 10-12 servings.

Original source: here, maybe? Although I see Amy is trying to claim it as her own


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