Crockpot beans & grains

4 Servings

Ingredients

Quantity Ingredient
1 cup Dried beans, soaked
Overnight and drained
1 cup Slow-cooking grains (I use
Half wheat berries and half
Rye berries)
1 Onion, chopped
2 Cloves garlic, chopped
28 ounces Can of crushed tomatoes, or
15 ounces 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

Directions

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.

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.

Date: Tue, 20 Apr 93 12:09:34 PDT From: Jane Colman <jane@...> Converted to MM format by Dale & Gail Shipp, Columbia Md.

From: Dale Shipp

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