Recipe by Mirj
This is a fantastic stew for vegetarians/vegans. Just make sure you have plenty of Beano available!
Top Review by GaylaV
This filled my house with lovely smells all day long but in the end it just wasn't what we hoped for. None of us felt that the pasta was a good fit with the beans. When we heat the leftovers I expect the pasta will be very overdone. It would have been better served over rice I think. I used great northern, kidney and baby lima beans. I may try it again without the pasta.
- 453.59 g assorted dry beans
- 473.18 ml vegetable juice
- 118.29 ml dry white wine
- 78.07 ml soy sauce
- 78.07 ml apple juice or 78.07 ml pineapple juice
- vegetable stock or water
- 118.29 ml celery, diced
- 118.29 ml parsnip, diced
- 118.29 ml carrot, diced
- 118.29 ml mushroom, diced
- 1 onion, diced
- 4.92 ml basil, dried
- 4.92 ml parsley, dried
- 1 bay leaf
- 3 clove garlic, minced
- 4.92 ml black pepper, ground
- 236.59 ml rice or 236.59 ml pasta, cooked
Directions See How It's Made
- 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.