CrockPot Tuesdays: January 11th

Let's go vegetarian today, shall we? Oh yes, let's.

White Bean with Rice Stew

We'll begin with a can of chickpeas. Drain the can and rinse the beans, and because of personal preference, I shelled them. After that, they went into the CrockPot. Next came a can of Hunt's Fire Roasted Diced Tomatoes, followed by 2 cans of vegetable broth, 1/2 cup frozen chopped onions, 


3 peeled and cubed russet potatoes,
























and 1 can drained and rinsed great white northern beans.


















 Now it is time for some more flavors. Tossed in is: (all measurements are approximate because I don't really measure when I'm cooking) 1 tsp kosher salt, 1/2 tsp rubbed sage, 1/2 tsp dried thyme, 1/4 tsp black pepper, 1/2 tsp paprika, 1 tsp minced garlic, and 1 tsp lemon juice. 

With about 3 hours to go, I stirred in about a cup of cooked rice. 

 
After cooking on low heat for roughly 6 hours, now it is ready to eat! 

We added a dollop of Greek yogurt (yeah, I know, I seem obsessed with adding the yogurt to just about anything and everything) 

and shredded sharp cheddar cheese. 

Yumm!! Enjoy!