*  Exported from  MasterCook  *
 
                       Hearty Bean and Vegetable Stew
 
 Recipe By     : Dr. Dean Ornish’s Program
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Crockpot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         beans -- assorted --  dry
    2      cups          vegetable juice
      1/2  cup           dry white wine
      1/3  cup           soy sauce
      1/3  cup           apple or pineapple juice
                         vegetable stock or water
      1/2  cup           celery -- diced
      1/2  cup           parsnips -- diced
      1/2  cup           carrots -- diced
      1/2  cup           mushrooms -- diced
    1                    onion -- diced
    1      teaspoon      basil -- dried
    1      teaspoon      parsley -- dried
    1                    bay leaf
    3      cloves        garlic -- minced
    1      teaspoon      black pepper -- ground
    1      cup           rice or pasta -- cooked
 
 Instructions: ------------- Sort and rinse beans, then soak overnight in  
 water. Drain beans and place in crockpot.  Add vegetable juice, wine, soy  
 sauce, and apple or pineapple juice.  Cover with vegetable stock or water; 
  the amount added depends on whether you prefer a soup (more liquid) or a  
 stew (less). The juice adds just a tad of sweetness and the soy sauce adds 
  depth and the tang of salt. Cook at high for 2 hours.  Add vegetables,  
 herbs, and spices, and cook for 5-6 hours at low until carrots and  
 parsnips are tender.  When tender, add rice or pasta and cook for one  
 additional hour. (Servings:  12) Notes: ------ For beans use 3 or 4 kinds, 
  such as: black, red kidney, pinto, baby lima, lentil, and green and/or  
 yellow split peas.
  
 
 
 
 
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