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Rinse beans; drain. In a 4- to 5-quart Dutch oven combine beans and enough water to cover beans by 2 inches. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Rinse and drain beans.
In a 3 1/2- or 4-quart slow cooker combine the soaked beans, carrots, onion, garlic, oregano, salt and pepper. Pour stock over mixture in slow cooker.
Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours. If desired, remove 1/2 cup of the cooking liquid; set aside. Drain bean mixture; discard any remaining cooking liquid. Return bean mixture to the slow cooker. Stir in spinach, lemon peel and lemon juice. Let stand, covered, for 5 minutes.
Transfer bean mixture to a serving platter. Top with avocado, cheese and pistachios. If desired, drizzle with enough of the reserved cooking liquid to moisten. If desired, serve with lemon wedges.