Crockpot Butterbean Stew Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Large dried limas, (butterbeans)
Water,
1 tbsp: (rounded) dried onion, or to taste*
2: Chipotles, (dried type), torn up, or to taste
2 tsp: Rosemary,
2 small: Bay leaves,
1/2 tsp: Thyme,
1/4 tsp: Celery seed **,
Salt to taste,
Brown rice, maybe a cup
Directions:
* dont substitute fresh; surprisingly, in this dish, its not as good.
** very approximate, but dont overdo it. several dashes Maggi seasoning
(look near the Worcestershire in most supermarkets, or with the Latino food
at Meijers; its a dirt-cheap vegetarian way to add richness to soups and
stews).
Put everything but the Maggi, rice and salt in a crockpot (salt makes beans
get tender much slower.) Cook on "high" till the beans are tender and the
smell is driving you crazy; 20-30 min. before ready to serve, add rice,
salt and Maggi.
Makes maybe five or six big bowls.
Posted to CHILE-HEADS DIGEST by rain@wwbbs.otherside.com (Rain) on Oct 23,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
** very approximate, but dont overdo it. several dashes Maggi seasoning
(look near the Worcestershire in most supermarkets, or with the Latino food
at Meijers; its a dirt-cheap vegetarian way to add richness to soups and
stews).
Put everything but the Maggi, rice and salt in a crockpot (salt makes beans
get tender much slower.) Cook on "high" till the beans are tender and the
smell is driving you crazy; 20-30 min. before ready to serve, add rice,
salt and Maggi.
Makes maybe five or six big bowls.
Posted to CHILE-HEADS DIGEST by rain@wwbbs.otherside.com (Rain) on Oct 23,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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