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crockpot-beans-grains recipe

Date:    Tue, 20 Apr 93 12:09:34 PDT
 From:    Jane Colman (jane@tortoise.ee.lbl.gov)
 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.
 1 cup dried beans, soaked overnight and drained (I used navy beans
   this time, but I've used kidney beans and others would also be good)
 1 cup slow-cooking grains (I use half wheat berries and half rye berries)
 1 onion, chopped
 1-4 cloves garlic, chopped
 1 28-ounce can of crushed tomatoes, or 1 15-ounce 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
 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.
 kwvegan vegan