Hearty Bean and Vegetable Stew

[Guest guest]

Hearty Bean and Vegetable Stew

1 lb beans, assorted, dry

2 cup vegetable juice

1/2 cup dry white wine

1/3 cup soy sauce

1/3 cup apple or pineapple juice

vegetable stock or water

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

 

Sort and rinse beans, then soak overnight in water. Drain beans and place in

slow cooker/Crock Pot. 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 at

high for 2 hours. Add vegetables, herbs, and spices, and cook for 5-6 hours at

low until carrots and parsnips are tender. When tender, add rice or pasta and

cook for one additional hour.

Serves 12.

 

 

Posted to the Slow Cooker Mailing List by Jannetta Delmage

 

 

 

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