Crockpot beans & grains

Yield: 4 Servings

Measure Ingredient
1 cup Dried beans, soaked
\N \N Overnight and drained
1 cup Slow-cooking grains (I use
\N \N Half wheat berries and half
\N \N Rye berries)
1 \N Onion, chopped
2 \N Cloves garlic, chopped
28 ounces Can of crushed tomatoes, or
15 ounces Can plus
1 \N Canful water
\N \N Generous pinches of herbs
\N \N (this time it was thyme and
\N \N Rosemary, usually it is
\N \N Basil and oregano)
\N \N Generous sprinkling of black
\N \N Pepper

And the recipe, for a bean and grain dish that I am having for lunch along with leftover salad. This is a dish I often cook when I am going to be getting home too late to cook, since I make it in a crockpot and it is ready to eat when I get home.

Cook on low for 10-12 hours, and serve. It seems like a very small amount of liquid, but I've found that everything in the crockpot retains more liquid than when cooked on the stove, and the beans have already absorbed a lot in the soaking. If you like your beans soupy (or want to use it as a soup), add more. If you don't mind very-cooked vegetables, or are around to add vegetables an hour or two before serving, chop up some carrots and celery and add. I find that the canned tomatoes have quite enough salt for my taste.

Date: Tue, 20 Apr 93 12:09:34 PDT From: Jane Colman <jane@...> Converted to MM format by Dale & Gail Shipp, Columbia Md.

From: Dale Shipp

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