Being unwell a lot, I don’t exactly get to do much cooking. In fact, we try to have quick and fast healthy meals. We have a lot of salad wraps and my hubby either cooks or helps me to cook when I’m well enough. I can’t manage to cook on my own. I don’t have enough energy. Instead, we cook together but that’s kind of nice, doing things together. Last week we decided to make up a large batch of “Healthy Bean Casserole”. We had plenty of food for two meals and were able to freeze some for another time.
This has to be one of my favourite slow cooker recipes and it’s one John (my hubby) and I kind of made up on our own after having dinner at my friend Esther’s home a few years ago.
Benefits of Kidney Beans
Before delving into how to make this healthy bean casserole in the slow cooker, it’s important to know why it’s so healthy. Kidney beans in themselves are super healthy. Kidney beans are mostly packed with carbs and fiber but are a great source of protein. In addition to the nutritional benefits, kidney beans offer the following benefits:
- Improved blood sugar control
- Colon cancer prevention
- Weight loss
- Vitamins and minerals including folate, iron, copper, manganese, potassium, and vitamin K1
Not only is this a great dish for anyone, but it is especially nutritious for those who have had bariatric surgery.
Healthy Bean Casserole Ingredients
- 1 Red pepper diced
- Tomatoes fresh or canned
- Diced Sweet Potato (This is called Kumara in New Zealand)
- 1 cup of kidney beans
- 1 cup of Chick Peas
How to Make Healthy Bean Casserole
I’ll not write any instructions. It’s pretty simple, you pop all the ingredients into the slow cooker and cook for two hours.
The dinner was so tasty I forgot to take a picture when we sat down to eat, but hey that’s okay. I shared the “how-to” and that’s the most important part I guess.