Garbanzo Beans with Vegetables

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To make this recipe even easier, use a can of sliced mushrooms instead of fresh. Skip the sauteing in step 3 and just add in the canned mushrooms.

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Chicago

Time needed

15 min preparation + 4.25 hour cooking

Ingredients

  • 1 lb. dried garbanzo beans (2 C.), sorted, rinsed
  • 5 1/2 C. water
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 Tbs. olive or vegetable oil
  • 2 C. sliced fresh mushrooms
  • 1 C. shredded carrots
  • 4 med. green onions, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 Tbs. lemon juice
  • 1 to 2 Tbs. prepared horseradish
  • 2 tsp. yellow mustard

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Directions

In slow cooker, place beans, water, salt and pepper. Cover; cook on High heat 4 to 5 hours. In 12-inch skillet, heat oil over medium heat. Cook mushrooms, carrots, onions and garlic in oil about 5 minutes, stirring occasionally, until vegetables are tender. Stir vegetables into beans. Stir vegetables into beans. Stir in remaining ingredients. Cover; cook on High heat 15 minutes to blend flavors.


Serve with: Hot Rolls

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