1 cup dry beans, picked over and rinsed
2 medium carrots, peeled and finely diced
1 small onion, finely chopped
2 celery stalks, finely diced
3 tablespoons uncooked white rice
2 tablespoons minced garlic
1 teaspoon herbes de Provence or dried thyme
½ teaspoon salt
1/8teaspoon ground white or black pepper
Combine ingredients in a gallon zip lock bag (minus the broth). Freeze. Thaw, add broth and bag to slow cooker. Cover and cook on low for 8 hours or on high for 4 to 5 hours. Serves 4-5 people.
Let me know if you enjoy this!
Cheers,
Patience
HOLY COW!!! Patience we put this in the crock pot for dinner on Sunday, and when we came home our house smelled AMAZING!!! It was so delicious and left overs were EVEN BETTER!!! Way to Go!!!
ReplyDeleteFinally made it to the bean stew and it was delicious! Like Holly, we loved how our house smelled and we're a bean loving family but really, Patience, the star of the show was the broth! Yum. I've never cooked with herbes de Provence and I loved the flavor. Thanks for the recipe (we'll definitely use it again) and turning me onto a new seasoning! (Did you do use your food processor to do all your chopping?)
ReplyDeleteI liked this soup, my husband didn't. I think it might have needed more water since I ran out of time and finished it up on the stove top. I loved the fennel seed (is that what those narrow seeds in herbes de Provence were?) it made it smell really yummy and sausagy.
ReplyDelete