[recipe*] Anasazi Bean and Vegetable Stew (Crock Pot Recipe)

[Guest guest]

Okay, I know I shared this one before, but for the newer

members that might not have had a chance to look through

our extensive recipe files, I am sharing it again.

This is one of the best soup-stews to make in the crock pot.

It is very satifying and flavorful. I love how using the crock pot

helps to maintain a cool dwelling.

 

As an aside, you may wish to check out another wonderful

group that Donna, Judy, and myself are hosting now:

/

 

There are a bunch of great vegetarian crock pot recipes there.

 

Anasazi Bean and Vegetable Stew (Crock Pot Recipe)

 

3 cups cooked Anasazi beans

1 1/2 cups vegetable stock

2 medium potatoes, skins on and diced

2 small zucchini, sliced into half-moons

1 can (10 oz.) diced tomatoes with green chilies

2 stalks celery, diced

1 green bell pepper, diced

1 large onion, chopped fine

1 Tbs. peanut oil

1/2 package soyrizo (veggie chourizo)

 

seasonings:

1 tsp. celtic salt

1 tsp. smoked paprika

1 tsp. chili powder

1/2 tsp. garlic granules

1/2 tsp. ground cumin

1/2 tsp. ground black pepper

 

 

Add beans, vegetable stock, potatoes, zucchini and tomatoes

to the crock-pot; put settings on high.

In a soup pot, saute the celery, pepper, onions, and soyrizo in

the peanut oil until the veggie start to soften. Add these to the

crock-pot, stir to combine, and continue cooking covered on high.

In a small dish mix together the seasonings and then stir into the

stew. Allow mixture to cook on high for 1 hour to get it going,

then cook on low for at least 5 hours, but you could do more of

you were out and about.

Yield: about 4 to 5 adult servings

 

I had a dollop of sour cream in mine. This would be wonderful served

over rice, noodles or couscous.

 

~ PT ~

[Guest guest]

sounds wonderful PT. Thanks for sharing this. I too hope folks join our

veggie crockpot group. Lots of good recipes in there too. I love the recipe

files here also.

Judy

-

~ PT ~

Wednesday, August 06, 2008 8:40 AM

[recipe*] Anasazi Bean and Vegetable Stew (Crock

Pot Recipe)

 

 

Okay, I know I shared this one before, but for the newer

members that might not have had a chance to look through

our extensive recipe files, I am sharing it again.

This is one of the best soup-stews to make in the crock pot.

It is very satifying and flavorful. I love how using the crock pot

helps to maintain a cool dwelling.

 

As an aside, you may wish to check out another wonderful

group that Donna, Judy, and myself are hosting now:

/

 

There are a bunch of great vegetarian crock pot recipes there.

 

Anasazi Bean and Vegetable Stew (Crock Pot Recipe)

 

3 cups cooked Anasazi beans

1 1/2 cups vegetable stock

2 medium potatoes, skins on and diced

2 small zucchini, sliced into half-moons

1 can (10 oz.) diced tomatoes with green chilies

2 stalks celery, diced

1 green bell pepper, diced

1 large onion, chopped fine

1 Tbs. peanut oil

1/2 package soyrizo (veggie chourizo)

 

seasonings:

1 tsp. celtic salt

1 tsp. smoked paprika

1 tsp. chili powder

1/2 tsp. garlic granules

1/2 tsp. ground cumin

1/2 tsp. ground black pepper

 

Add beans, vegetable stock, potatoes, zucchini and tomatoes

to the crock-pot; put settings on high.

In a soup pot, saute the celery, pepper, onions, and soyrizo in

the peanut oil until the veggie start to soften. Add these to the

crock-pot, stir to combine, and continue cooking covered on high.

In a small dish mix together the seasonings and then stir into the

stew. Allow mixture to cook on high for 1 hour to get it going,

then cook on low for at least 5 hours, but you could do more of

you were out and about.

Yield: about 4 to 5 adult servings

 

I had a dollop of sour cream in mine. This would be wonderful served

over rice, noodles or couscous.

 

~ PT ~