| 86 | 87 | 88 | 89 | 90 |
| 1 | 47 | 95 | 142 | 189 |
|
Hearty Bean And Vegetable Stew
•
1
2
1
1
1
1
1
1
1
pound beans, assorted, dry
cups vegetable juice cocktail
/2 cup dry white wine
/3 cup soy sauce
/3 cup apple juice, or pineapple juice, vegetable stock, or water
/2 cup celery, diced
/2 cup parsnips, diced
/2 cup carrots, diced
/2 cup mushrooms, diced
onion, diced
teaspoon basil
teaspoon parsley
bay leaf
cloves garlic, minced
teaspoon black pepper, ground
cup rice, or pasta, cooked
•
•
•
•
•
•
•
•
• 1
• 1
• 1
• 1
• 3
• 1
• 1
Sort and rinse beans, 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 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. NOTES: For beans use 3 or 4
kinds, such as: black, red kidney, pinto, baby lima, lentil, and green
and/or yellow split peas.
Hearty Bean And Vegetable Stew
79
Page
Quick Jump
|