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Gypsy Stew

Serves: 8
Total Calories: 11,033.732


2 (15-ounce) cans garbanzo or navy beans rinsed and drained
1 (10-ounce) package frozen leaf spinach
1 pound pork tenderloin or boneless skinless chicken breast half (opt)
2 (14 1/2-ounce) cans chicken broth
1 cup water
1 (14 1/2-ounce) can diced tomato
1 large (18 oz) sweet potato peeled and cubed
1 large onion chopped
1 yellow or red bell pepper seeded and chopped
2 teaspoons paprika
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1 teaspoon dried basil
1/4 teaspoon salt (opt)
8 grinds fresh ground black pepper
8 dashes cayenne pepper (opt)


1. 5 to 11 hours before serving: Add all ingredients to slow-cooker.
2. Cover and cook on LOW 10 to 11 hours or on high 5 to 6 hours until beans are tender.
3. Just before serving: For a delicious side dish, consider making Broccoli Salad with Dried Cherries. Serve with whole-wheat French bread.

Gypsy Stew
Broccoli Salad with Dried Cherries
Whole-Wheat French Bread

Nutritional Facts:

Serves: 8
Total Calories: 11,033.732
Calories from Fat: 600.474

This Gypsy Stew recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.

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