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5 from 1 vote

Gluten Free Honey Beans and Spinach Recipe

Here is one of my favorite potluck take-alongs for the summertime months. Enjoy sharing these gluten free twist on classic backyard BBQ beans!
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Side Dish
Cuisine: American
Servings: 6 Servings
Calories: 112kcal
Author: Stephanie O'Dea

Ingredients

  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed
  • 1 medium onion finely diced
  • 3 garlic cloves minced
  • 2 medium sweet potatoes peeled and chopped (3 cups)
  • 2 teaspoons ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon kosher or fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup honey
  • 1 lemon juiced
  • 2 cups spinach leaves rinsed
  • 2 tablespoons cream cheese optional
  • Cooked white or brown basmati rice for serving (optional)

Instructions

  • Use a 6-quart slow cooker. Place the beans, onions, garlic, and sweet potatoes into the slow cooker insert. Add dry spices, honey, and lemon juice. Stir to coat the beans and veggies.
  • Add the spinach to the insert (you may need to pack it all in, but it will fit). Top with cream cheese, if desired.
  • Cover and cook on low for 6 hours, or on high for about 3 hours. (The spinach on top may stick to the edges of the pot and get a bit crispy. This is OK – just peel it off and stir in.) Stir well before serving over a bed of rice.

Nutrition

Calories: 112kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Cholesterol: 5mg | Sodium: 244mg | Potassium: 260mg | Fiber: 1g | Sugar: 14g | Vitamin A: 7160IU | Vitamin C: 7.6mg | Calcium: 41mg | Iron: 1.1mg