Hearty Bean and Vegetable Stew |
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Prep Time: 480 Minutes Cook Time: 540 Minutes |
Ready In: 1020 Minutes Servings: 10 |
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This is a fantastic stew for vegetarians/vegans. Just make sure you have plenty of Beano available! Ingredients:
1 lb assorted dry beans |
2 cups vegetable juice |
1/2 cup dry white wine |
1/3 cup soy sauce |
1/3 cup apple juice 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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