| Fast Prep

lemony white bean and carrot spinach salad

prep: 30 minutes | stand: 1 hour | slow cook: 7 to 8 hours (low) or 3½ to 4 hours (high) | MAKES: 6 servings (1½ cups each)

• 1½ cups dried Great Northern beans
• 5 medium carrots, cut into ½-inch pieces
• 1 medium onion, halved and thinly sliced
• 2 cloves garlic, minced
• ½ tsp. dried oregano, crushed
• ¼ tsp. salt
• ¼ tsp. black pepper
• 4½ cups reduced-sodium chicken stock
• 1 lemon
• 1 5-oz. pkg. fresh baby spinach
• 1 medium avocado, halved, seeded, peeled, and sliced
• Lemon slices (optional)
• ¾ cup crumbled reduced-fat feta cheese (3 oz.)
• ⅓ cup pistachio nuts, coarsely chopped

1. Rinse beans; drain. In a 4- to 5-qt. pot combine beans and enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat. Cover and let stand 1 hour. Rinse and drain beans.

2. In a 3½- or 4-qt. slow cooker combine the soaked beans and the next six ingredients (through pepper). Add chicken stock. Cover and cook on low 7 to 8 hours or on high 3½ to 4 hours.

3. Remove 2 tsp. zest and squeeze 3 Tbsp. juice from the lemon. If desired, remove ½ cup of the cooking liquid from cooker; set aside. Drain bean mixture; discard any remaining cooking liquid. Return bean mixture to the hot cooker. Stir in lemon zest and juice.

4. Line a platter with spinach; top with bean mixture. If desired, drizzle with enough of the reserved cooking liquid to moisten. Serve with avocado and, if desired, lemon slices. Top with cheese and pistachios.

PER SERVING: 319 cal., 9 g fat (2 g sat. fat), 4 mg chol., 498 mg sodium, 43 g carb., 14 g fiber, 5 g sugars, 19 g pro.