Mediterranean Style Beans And Vegetables Crock Pot Recipes

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MEDITERRANEAN STYLE BEANS AND VEGETABLES (CROCK POT)



Mediterranean Style Beans and Vegetables (Crock Pot) image

I usually make tomato-ey, spicy bean recipes, but this one is different since even though it does have chili peppers in it, it really is mild (or maybe I just have a flame retardant tongue!). No tomatoes, either. This is modified just a little from a recipe from Crescent Dragonwagon's "The Passionate Vegetarian." She suggests serving it with bread & oil, or rice or barley, as a side dish, or with sour cream. I like it either hot or cold just as it is, or with rice or over pasta. I think any beans except maybe black would work, and I often use cooked dry beans instead of canned.

Provided by Vino Girl

Categories     Beans

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 10

1 (15 ounce) can great northern beans, drained and rinsed
1 (15 ounce) can red beans, drained and rinsed
5 teaspoons garlic, minced
1 large onion, chopped
1 cup carrot, thinly sliced
1/2 cup celery, thinly sliced
2 cups green beans, fresh, cleaned and cut
2 red chili peppers, chopped (remove as many or as little seeds depending on how much heat you want)
2 bay leaves
salt and pepper, to taste

Steps:

  • Put everything in a large crock pot and cook on low setting for 8 hours, or until beans and vegetables are as soft as you like.
  • Remove bay leaves and serve.

CROCK POT MEDITERRANEAN BEEF POT ROAST AND VEGETABLES



Crock Pot Mediterranean Beef Pot Roast and Vegetables image

Make and share this Crock Pot Mediterranean Beef Pot Roast and Vegetables recipe from Food.com.

Provided by Dancer

Categories     One Dish Meal

Time 10h

Yield 4 to 6

Number Of Ingredients 12

3 1/2 lbs beef chuck roast
8 red potatoes
1/2 lb baby carrots
4 garlic cloves, peeled, whole
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon fresh ground black pepper
1/4 cup water
1/4 cup dry red wine
2 tablespoons cornstarch, dissolved in
2 tablespoons water
chopped parsley

Steps:

  • In slow cooker, place potatoes, carrots and garlic. Rub beef roast with rosemary, salt and pepper; place on top of vegetables. Add water and wine. Cover and cook on LOW 10 to 11 hours or until beef and vegetables are tender.
  • Remove pot roast; trim fat if necessary. Arrange pot roast and vegetables on serving platter. Cover and keep warm. Just before serving, carve port roast across the grain into thin slices.
  • For gravy, strain cooking liquid; skim off fat. In small saucepan, combine 2 cups cooking liquid and cornstarch mixture until blended. Cook and stir 1 minute or until thickened.
  • Garnish beef and vegetables with parsley; serve with gravy.

Nutrition Facts : Calories 1372.5, Fat 78.4, SaturatedFat 31.6, Cholesterol 273.9, Sodium 887.5, Carbohydrate 77.8, Fiber 8.6, Sugar 7.1, Protein 81.7

SLOW COOKER MEDITERRANEAN CHICKEN AND VEGETABLES



Slow Cooker Mediterranean Chicken and Vegetables image

This delicious slow cooker meal of chicken and vegetables pairs up nicely with couscous and pita bread.

Provided by DEBMCE4

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 6h25m

Yield 8

Number Of Ingredients 20

1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
8 bone-in chicken thighs, skin removed
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes, undrained
12 marinated artichoke hearts, drained
4 large carrots, chopped
4 large garlic cloves, halved
1 (3 inch) piece cinnamon stick
1 tablespoon olive oil, or more as needed
1 large sweet onion, halved and thinly sliced
½ pound green beans, trimmed and halved
1 red bell pepper, seeded and cut into 1-inch pieces
¼ cup coarsely chopped cilantro
3 cups water
2 cups couscous

Steps:

  • Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.
  • Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
  • Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.
  • Cover the slow cooker and cook on Low for approximately 2 hours.
  • Place green beans and bell pepper over chicken. Cover and cook approximately 3 hours more.
  • Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.
  • Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.

Nutrition Facts : Calories 464.9 calories, Carbohydrate 57.3 g, Cholesterol 70.3 mg, Fat 13 g, Fiber 8.9 g, Protein 29.8 g, SaturatedFat 2.6 g, Sodium 733.9 mg, Sugar 4.8 g

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