Crockpot Beans & Grainsgrains, low fat 1 cup dried beans, soaked 1 overnight and drained 1 cup slow-cooking grains (i use 1 half wheat berries and half 1 rye berries) 1 onion, chopped 2 cloves garlic, chopped 28 oz can of crushed tomatoes, or 15 oz can plus 1 canful water 1 generous pinches of herbs 1 (this time it was thyme and 1 rosemary, usually it is 1 basil and oregano) 1 generous sprinkling of black 1 pepper 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 |
