Savory Garbanzo Beans with Vegetables

1 pound dried garbanzo beans sorted and rinsed
5 1/2 cups water
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive or vegetable oil
2 cups sliced mushrooms
1 cup shredded carrots
4 medium green onions thinly sliced
2 cloves garlic finely chopped
2 tablespoons lemon juice
1-2 tablespoons prepared horseradish
2 teaspoons mustard


Place beans, water, salt and pepper in 3 1/2 to 6 quart slow cooker. Cover and cook on high heat setting 4-5 hours or until beans are tender. Heat oil in a 12 inch skillet 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 and cook on high heat setting 15 minutes to blend flavors.

Makes 8 Servings

from the kitchen of Steph