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