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