Recipe ingredients
- 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
Recipe method
- 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 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.
- 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.
Other crockpot recipes:
Hearty bean and vegetable stew recipe
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