Bean Stew - Crock Pot Meal - THM E
Bean Stew
Tweeked from this recipe
6 cups chicken broth or vegetable broth (add when putting in crock pot)
1 cup dry beans, picked over and rinsed
2 medium carrots, peeled and finely diced
1 small onion, finely chopped
2 celery stalks, finely diced
3 tablespoons uncooked brown rice
2 tablespoons minced garlic
1 teaspoon herbes de Provence or dried thyme
½ teaspoon salt
1/8teaspoon ground white or black pepper
1 cup dry beans, picked over and rinsed
2 medium carrots, peeled and finely diced
1 small onion, finely chopped
2 celery stalks, finely diced
3 tablespoons uncooked brown rice
2 tablespoons minced garlic
1 teaspoon herbes de Provence or dried thyme
½ teaspoon salt
1/8teaspoon ground white or black pepper
Combine ingredients in a gallon zip lock bag (minus the broth). Freeze. Thaw, add broth and bag to slow cooker. Cover and cook on low for 8 hours or on high for 4 to 5 hours. Serves 4-5 people.
What kind of "dry beans" are you going to buy?
ReplyDeleteI like to use Black or Pinto Beans
DeleteGood morning! Thank you for these. I am just wondering though, do you Have to thaw before putting them in the crock? or can you just throw it all in frozen?
ReplyDeleteI don';t always thaw the meals. I just cook them longer if I don't. If I do put them in defrosted then take the right amount of time.
DeleteYou can cut the bag open and put the frozen meal in the crockpot
ReplyDeleteYes. :-)
DeleteI'm curious to know the consistency of the beans in this dish, since they aren't hydrated in a bowl of water beforehand.
ReplyDeleteYou don't HAVE to soak the beans in water before you use them. Although I found that they are less gassy etc if I do. I personally like to soak mine overnight with ACV or lemon juice, and then cook them the next day.
DeleteSo, can you soak the beans and then make the recipe and freeze?
ReplyDeleteSure. I prefer to do it that way actually. But you don't HAVE to.
DeleteHi there - this looks so good! Sorry to harp on soaking the beans but I have an additional question -- Say I do soak them overnight, then make the recipe, then freeze it... are the directions changed at all in terms of length of cooking time/amount of broth?
DeleteNo the cooking time should be the same. You still need to cook the other veggies. I don't add the salt until serving time though.
DeleteDoes this provided the amount of protein needed?
ReplyDeleteYes. Beans are a protein.:-)
DeleteQuick cook rice or long grain long cook?
ReplyDeleteLong grain.
DeleteCan you put the dried beef bouillon into the bag, and just add water at cooking time?
ReplyDeleteI think that would work.
DeleteI have lots of cans of black beans - could I use canned instead of dry?
ReplyDeleteI think so, but you will need to use more then a can. I am not sure of the amount?
DeleteI added cumin, rotel, garlic, corn & turkey sausage & it turned out awesome. I had a problem with beans getting stuck on the side because my crock pot is hot even on low.
ReplyDeleteI always spray my crock pot with "Pam" or such prior to adding ingredients. Really makes clean-up easier!
DeleteIs the amount of rice (just 3TBS) correct? Also, if you presoak the beans do you need less liquid in the recipe? Thanks.
ReplyDeleteYes its right. I cook my beans before I make this recipe so no.
DeleteQuestion about soaking beans - I do the quick method. Do you soak and cook them, then freeze? Or soak and freeze? thanks!!
ReplyDeleteCould I soak the beans and then freeze? Without cooking? Thanks
ReplyDeleteI soak and then freeze without cooking.
Delete