Bean and Vegetable Stew (Vegan) |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 12 |
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I used to be a vegetarian in college and couldn't find enough recipes to satisfy my needs. I put this together and it was a wonderful addition to the college fare in the cafeteria! Ingredients:
1 lb beans, assorted,dry |
2 cups vegetable juice |
1/2 cup dry white wine |
1/3 cup soy sauce |
1/3 cup apples or 1/3 cup pineapple juice |
vegetable stock or water |
1/2 cup celery, diced |
1/2 cup parsnip, diced |
1/2 cup carrot, diced |
1/2 cup mushroom, diced |
1 onion, diced |
1 teaspoon basil, dried |
1 teaspoon parsley, dried |
1 bay leaf |
3 cloves garlic, minced |
1 teaspoon black pepper, ground |
1 cup rice or 1 cup pasta, cooked |
Directions:
1. Sort and rinse beans, then soak overnight in water.
2. Drain beans and place in crockpot.
3. Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
4. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
5. The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
6. Cook at high for 2 hours.
7. Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender.
8. When tender, add rice or pasta and cook for one additional hour.
9. 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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