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Ingredients
1 Pound beans, assorted, dry
2 Cups vegetable juice cocktail
1/2 Cup dry white wine
1/3 Cup soy sauce
1/3 Cup apple juice or pineapple juice
Vegetable stock or water
1/2 Cup celery, diced
1/2 Cup parsnips, diced
1/2 Cup carrots, diced
1/2 Cup mushrooms, diced
1 Onion, diced
1 Teaspoon basil
1 Teaspoon parsley
1 Bay leaf
3 Cloves garlic, minced
1 Teaspoon fresh ground black pepper
1 Cup rice or pasta, cooked
Instructions
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 to 6 hours at LOW until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour.
NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.