Ingredients
1
lb dried garbanzo beans (2 cups), sorted, rinsed
5 1/2
cups water
1
teaspoon salt
1/2
teaspoon pepper
2
tablespoons olive or vegetable oil
2
cups sliced fresh mushrooms
1
cup shredded carrots (1 1/2 medium)
4
medium green onions, thinly sliced (1/4 cup)
2
cloves garlic, finely chopped
2
tablespoons lemon juice
1
to 2 tablespoons prepared horseradish
2
teaspoons yellow mustard
Preparation
In 4- to 5-quart slow cooker, place beans, water, salt and pepper.
Cover; cook on High heat setting 4 to 5 hours.
In 12-inch skillet, heat oil over medium heat. Cook mushrooms, carrots, onions and garlic in oil about 5 minutes, stirring occasionally, until vegetables are tender. Stir vegetables into beans. Stir in remaining ingredients.
Cover; cook on High heat setting 15 minutes to blend flavors.
