Hearty Bean Stew

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* Exported from MasterCook *

 

Hearty Bean Stew

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 pound assorted dry beans -- see note

2 cup vegetable juice

1/2 cup water or apple juice

1/3 cup soy sauce

1/3 cup apple or pineapple juice or 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 teaspoon basil -- dried

1 teaspoon parsley -- dried

1 bay leaf

3 clove garlic -- minced

1 teaspoon black pepper -- ground

1 cup rice or pasta -- cooked

 

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

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.

 

 

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Per Serving (excluding unknown items): 384 Calories; 1g Fat (3.6% calories from

fat); 13g Protein; 68g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 7354mg

Sodium. Exchanges: 1 Grain(Starch); 10 1/2 Vegetable; 0 Fat.

 

NOTES : For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby

lima, lentil, and green and/or yellow split peas.