Hearty bean and vegetable stew Recipe

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Hearty bean and vegetable stew

Artist:	_	Yield:	12
Categories:	Asian, Chinese, Crockpot, Entrees, Ethnic, Soups & Stews, Vegan	Rating:	0
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Ingredients:

1	lbs	Beans, assorted, dry
2	cup	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	Celery diced
1/2	cup	Parsnips diced
1/2	cup	Carrots diced
1/2	cup	Mushrooms diced
1		Onion diced
1	tbsp	Basil, dried
1	tbsp	Parsley, dried
1		Bay leaf
3		Clove garlic minced
1	tbsp	Black pepper ground
1	cup	Rice or pasta cooked

Procedures:

1	Sort and rinse beans, then soak overnight in water.
2	Drain beans and place in crockpot.
3	Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
4	Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
5	The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
6	Cook at high for 2 hours.
7	Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender.
8	When tender, add rice or pasta and cook for one additional hour.
9	Notes: for beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.