Crockpot Butterbean Stew

Category: Soups, Stews and Chili

Cuisine: American

Ready in 4 hours

Ingredients

2 ts Rosemary

2 sm Bay Leaves

1/2 ts Thyme

1/4 ts Celery seed **

Salt to taste

Brown rice; maybe a cup

1 lb Large dried limas;

Water

1 tb (rounded) dried onion; or to

2 Chipotles; (dried type),


Directions

* dont substitute fresh; surprisingly, in this dish, its not as good. ** very approximate, but dont overdo it. several dashes Maggi seasoning (look near the Worcestershire in most supermarkets, or with the Latino food at Meijers; its 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@wwbbs.otherside.com (Rain) on Oct 23, 1998,

Reviews


I would like to make this but I have read the recipe and have a question re: the brown rice. Having cooked brown rice many times and having used my crockpot for many different recipes, I know that brown rice would not cook in the crock pot in 30 mins. The recipe is not specific. Does it mean raw rice or cooked rice? Shiould the dry beans be soaked ahead of time? Also give some idea of how long the whole recipe would take from start to finish. Thank you, Carol Naylor

onedoe

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