Crockpot butterbean stew

Yield: 1 Servings

Measure Ingredient
1 pounds Large dried limas; (butterbeans)
\N \N Water
1 tablespoon (rounded) dried onion; or to taste*
2 \N Chipotles; (dried type), torn up, or to taste
2 teaspoons Rosemary
2 smalls Bay leaves
½ teaspoon Thyme
¼ teaspoon Celery seed **
\N \N Salt to taste
\N \N Brown rice; maybe a cup

* don't substitute fresh; surprisingly, in this dish, it's not as good.

** very approximate, but don't overdo it. several dashes Maggi seasoning (look near the Worcestershire in most supermarkets, or with the Latino food at Meijer's; it's 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@... (Rain) on Oct 23, 1998, converted by MM_Buster v2.0l.

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