Bean and Vegetable Stew
Source of Recipe
Internet
List of Ingredients
1 pound dry assorted 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 garlic, minced
1 teaspoon ground black pepper
1 cup cooked rice or pasta
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 liquid. 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 to 6 hours at low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour. For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil and green and/or yellow split peas.
Recipe
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