I made a fantastic bean stew this weekend. The dried beans were given to us as a gift and I waited until the chilly depths of February to enjoy the plentiful proteins, fiber, and good ol’ deliciousness of black beans, adzuki beans, yellow and green split peas, and white beans. Just look at those colors! I soaked the beans overnight and the next morning, I added the beans, a big can of tomatoes and about 7 cups of water, some carrots, 2 sauteed onions, and some spices to the crock pot. These goodies simmered for about 10 hours while I hit the Goodwill (more on that later) and did some homework. There’s nothing like a big pot of bean stew to make this girl happy on a cold night. Add some toasty bread and maybe a salad, and you’ve got a meal.
Let’s talk about prep time:
- pour beans and water into a big bowl – 30 sec
- chopping onions and carrots (optional) – 2 min
- combining beans, tomatoes, onions, carrots, spices and water in crock pot – 1 min
- Total – less than 5 minutes.
Less than 5 minutes for about 8 bowls of food. You just can’t beat that.
We didn’t eat all the stew, so I froze about 3 servings to use later this spring.
(This bean stew ensemble came from The Market Path, but I think you can find a package of dried beans just about anywhere.)