Beans
and vegetables slow-cooked to stewish perfection.
1 lb
assorted dry beans *
2 cups vegetable juice
1/2 cup dry white wine (optional)
1/3 cup soy sauce
1/3 cup apple or pineapple juice
1/2 cup celery, diced
1/2 cup parsnips, diced
1/2 cup carrots, diced
1/2 cup mushrooms, diced
1 onion, diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 clove garlic, minced
1 tsp black pepper, ground
1 cup rice or pasta, cooked
Vegetable stock or water
Rinse
beans and then soak overnight in water.
Drain
beans and place in crockpot. Add vegetable juice, wine, soy sauce,
and apple or pineapple juice. Cover with vegetable stock or water;
the amount added depends on whether you prefer a soup (more liquid)
or a stew (less). The juice adds just a tad of sweetness and the
soy sauce adds depth and the tang of salt.
Cook
on high for 2 hours. Add vegetables, herbs, and spices, and cook
for 5-6 hours on low until carrots and parsnips are tender. When
tender, add rice or pasta and cook for one additional hour on low.
* For
beans use 3 or 4 kinds, such as black, red kidney, pinto, baby lima,
lentil, and green and/or yellow split peas. The more the merrier.
Enjoy
this crock pot stew recipe.
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