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Slow Cooker Greens and Beans - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 8 ounces Cannellini (White) Beans, Dried
  • 4 cups Vegetable Broth/Stock
  • 8 cups Water
  • 1 tablespoon Olive Oil
  • 3 teaspoons mince Garlic, Cloves
  • 1/2 teaspoons Sea Salt
  • 1/2 teaspoons Black Pepper
  • 1/8 teaspoons Sugar
  • 3 cups chop Swiss Chard, Leaves
  • 2 cups chop Kale

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 185 Calories
  • 3g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 793mg Sodium
  • 30g Total Carb
  • 15g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 11g Protein
  • 1 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Family Freezer for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide rinsed beans, vegetable broth, water, olive oil, garlic, salt, pepper and sugar among indicated number of gallon bags.
  2. Divide chard and kale among indicated number of quart bags.
  3. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook on low for 6-8 hours.
  3. Add chard and kale and cook an additional 30 minutes.

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