• Coat slow cooker with nonstick cooking spray.

  • Reserve 1 cup of the beans. In a blender, puree remaining beans, the broth, garlic, shallots and rosemary until smooth.

  • Transfer bean mixture to slow cooker with reserved beans and carrots. Cover and cook on HIGH for 2 hours. Stir in lemon juice, zest, salt and pepper. Serve with vegetables and flatbreads.

For eay cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

79 calories; 0 g total fat; 0 mg cholesterol; 331 mg sodium. 15 g carbohydrates; 4 g protein;