Hearty Bean and Vegetable Stew
Ingredients:
1 pound beans -- assorted, dry
2 cups vegetable juice cocktail
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple juice -- 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 teaspoon basil
1 teaspoon parsley
1 bay leaf
3 cloves garlic -- minced
1 teaspoon black pepper -- ground
1 cup rice -- or pasta, cooked
Instructions:
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.
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Saturday, February 04
Recipe of the week
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