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Hearty Bean and Vegetable Stew

Ingredients

1 lb

beans, assorted,dry

2 cup

vegetable juice

1/2 cup

dry whitewine

1/3 cup

soy sauce

1/3 cup

apple orpineapple 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

onion -- diced

1 tsp

basil, dried

1 tsp

parsley, dried

bay leaf

3 clove

garlic --minced

1 tsp

black pepper, ground

1 cup

rice orpasta -- cooked

Calories per serving:
170; Number of Servings: 12; Fat grams per serving: 0.3; Cholesterol per serving: 0
Source: Dr. Dean Ornish's Program

Preparation

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.

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

Recipe group: Main.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.

This recipe from owl@visi.net (owl) was inserted by Renato Pichler / 2002-04-30 22:27:21

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