This slow cooker recipe for Asian Spiced Beans with Rice, complete with Weight Watcher Points, is one of the best I’ve ever had. It’s thick and hearty and loaded with fiber and protein, so you feel full with just one serving. If you really want to amp up your nutrients, you can substitute brown rice for the cooked white rice. I also preferred to use black beans instead of the red beans because I like the taste better.

Asian Spiced Beans Recipe

Ingredients:
1/2 Cup dry packaged Navy Beans or 1(15 ounces) can Navy Beans, rinsed and drained.
1/2 Cup dry packaged Red Beans or 1(15 ounces) can Red beans, rinsed and drained.
1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes
3 large carrots, diagonally sliced
2 to 3 teaspoons minced garlic, to taste
2 to 3 teaspoons minced ginger root or 1 to 2 teaspoons ground ginger, to taste
1 (14 1/2 ounces) can reduced-sodium fat-free chicken broth
2 Tablespoons cornstarch
1/2 Teaspoon crushed red pepper
2 to 3 Tablespoons reduced sodium soy sauce
4 Cups cooked rice
Sliced green onions or chopped peanuts for garnish

If using dry beans, in a large saucepan, place dry beans and cover with 2 inches water; heat to boiling; let boil, uncovered for 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour and up to 4 hours. Drain soaking water and rinse beans. Place soaked OR canned beans, chicken, carrots, garlic, ginger and 1 1/4 cups of the chicken broth in slow cooker; stir well. Cover and cook on low until beans are tender about 5 1/2 to 6 hours.

Turn slow cooker to high. Combine cornstarch with remaining 1/2 cup broth and stir into mixture in cooker; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes. Stir in soy sauce. Serve over rice; sprinkle with green onions and peanuts.

Makes 6 servings, about 1 1/2 cups each.
Per serving: WW Points: 7, Calories: 375, Fat: 3g, Fiber: 10g, Carbs: 56g, Sodium: 285mg, Protein: 30g, Cholesterol: 46mg

This Asian spicy beans and rice recipe has only 7 Weight Watchers points value.

6 Comments

  1. I’ve had a lot of success with recipes from here, but for me this one was a bit of a dud. Mine was really soupy even with the cornstarch. And my chicken and veggies didn’t get that nice glazed look. Unfortunately it makes a ton so I’m going to be eating this mess forever because I cant afford to just throw away food. :(

  2. Raelene_ramos Reply

    I don’t have those types of beans in my pantry, can I replace them with kidney beans?

  3. Are there sugar snap peas in this recipe? The picture looks like there are some, but the recipe doesn't mention it as an ingredient.

    • There aren't sugar snap peas in the recipe, but you can use them if you want, as they are 0 Points. The photo is just a reference photo…it's not the exact version that I cooked. :)

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