Hearty Bean and Vegetable Stew

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Hearty Bean and Vegetable Stew

 

Recipe By : Dr. Dean Ornish's Program

Serving Size : 1 Preparation Time :0:00

Categories : Crockpot

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound beans -- assorted -- dry

2 cups 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 teaspoon basil -- dried

1 teaspoon parsley -- dried

1 bay leaf

3 cloves garlic -- minced

1 teaspoon black pepper -- ground

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 5-6 hours at low until carrots and

parsnips are tender. When tender, add rice or pasta and cook for

one

additional hour. (Servings: 12) Notes: ------ For beans use 3 or 4

kinds,

such as: black, red kidney, pinto, baby lima, lentil, and green

and/or

yellow split peas.