Hearty bean and vegetable stew
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Hearty bean and vegetable stew
  Stews    Vegetarian    Beans    Vegetables  
Last updated 6/12/2012 1:02:57 AM. Recipe ID 26618. Report a problem with this recipe.
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      Title: Hearty bean and vegetable stew
 Categories: Main dish, Stews, Vegetarian
      Yield: 12 Servings
 
      1 lb Beans, assorted, dry
      2 c  Vegetable juice
    1/2 c  Dry white wine
    1/3 c  Soy sauce
    1/3 c  Apple or pineapple juice
           Vegetable stock or water
    1/2 c  Celery, diced
    1/2 c  Parsnip, diced
    1/2 c  Carrots, diced
    1/2 c  Mushrooms, diced
      1 md Onion, diced
      1 ts Basil
      1 ts Parsley
      1 ea Bay leaf
      3 ea Garlic cloves, minced
      1 ts Black pepper
      1 c  Rice or pasta, cooked
 
    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.
  




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Recipe ID 26618 (Apr 03, 2005)

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