Hearty Bean and Vegetable Stew

[Guest guest]

Hearty Bean and Vegetable Stew

 

1 pound beans, assorted, dry

2 cups vegetable juice cocktail

1/2 cup dry white wine

1/3 cup soy sauce

1/3 cup apple juice 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

1 teaspoon parsley

1 bay leaf

3 cloves garlic, minced

1 teaspoon black pepper, ground

1 cup 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 to 6 hours at low until carrots and parsnips are tender. When tender,

add rice or pasta and cook for one additional hour.

Makes 12 servings.