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Stew: Hearty Bean & Vegetable Stew - Crockpot

Source of Recipe

www.hungrymonster.com


List of Ingredients

1 pound assorted dry beans
2 cups vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple or pineapple juice
vegetable stock or water
1/2 cup diced celery
1/2 cup diced parsnips
1/2 cup diced carrots
1/2 cup diced mushrooms
1 onion, diced
1 teaspoon dried basil
1 teaspoon dried parsley
1 bay leaf
3 cloves minced garlic
1 teaspoon ground black pepper
1 cup rice or pasta, cooked


Recipe

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. (Servings: 12) Notes: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.