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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Total Time:
Cook Method: Slow Cooker
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Hearty Bean And Vegetable Stew

Recipe Tags: Bean Recipes

Date Added: June 02, 2010

Ingredients:

1 Pound Beans 1 Pound Beans assorted
2 Cups Vegetable Juice 2 Cups Vegetable juice
1/2 Cup Dry White Wine 1/2 Cup Dry white wine ;
1/3 Cup Soy Sauce 1/3 Cup Soy sauce ;
1/3 Cup Apple 1/3 Cup Apple or pineapple juice vegetable stock
1/2 Cup Celery 1/2 Cup Celery diced
1/2 Cup Parsnip 1/2 Cup Parsnips diced
1/2 Cup Carrot 1/2 Cup Carrots diced
1/2 Cup Mushroom 1/2 Cup Mushrooms diced
1 Unit Onion 1 Unit Onion diced
1 Teaspoon Basil 1 Teaspoon Basil dried
1 Teaspoon Parsley 1 Teaspoon Parsley dried
1 Unit Bay Leaf 1 Unit Bay leaf crumbled
3 Unit Garlic 3 Unit Clove garlic minced
1 Teaspoon Pepper 1 Teaspoon Black pepper ground
1 Cup Rice 1 Cup Rice or pasta cooked
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Directions:

1. Sort and rinse beans, then soak overnight in water.

2. Drain beans and place in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice.

3. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).

4. The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.

5. 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.

6. When tender, add rice or pasta and cook for one additional hour.

7. 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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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Soy, Beans, Gluten, Mushroom, MSG, Rice, Sulfites, Garlic, Fructose Malabsorption, Celery, Onion, Apple allergies.
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