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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.

MENU:
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

More Recipes from the Lickety Split Meals Cookbook:
Turkey Vegetable Stew
Tortellini Stew
Mexican 5 Bean Soup
Split Pea Soup
Beef Barley Soup
Gypsy Stew
Crock Pot Fajitas
Mexican Black Beans
Beef Stroganoff over Noodles
Cranberry Pork Roast over Noodles
Chicken Cacciatore
Sweet and Sour Chicken