As a busy professional, I want to eat something that's quick and easy to make after a long day at my desk. It's always frustrating when a recipe claims to be quick or easy and then asks you to chop vegetables or begin caramelizing something. For me, that sort of cooking is reserved for the weekend, and on a weeknight, the most I want to be doing is opening a tin of beans or emptying a bag of frozen pre-chopped veg into a pan.
Thankfully, this recipe, which was developed for Fit&Well by dietitian Roxana Ehsani (MS, RD, CSSD, LDN), requires no chopping and no caramelizing. The only caveat is that you will need a slow cooker (like a Crock-Pot) or a pressure cooker, (like an Instant Pot), but if you have one of these in your kitchen arsenal, then you're ready to go.
