| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Crockpot, Favorite, Soup/stew, Typed |
3 |
Servings |
INGREDIENTS
| 12 |
oz |
Dried beans |
| 5 |
c |
Water |
| 2 |
c |
Ham, diced |
| 1 |
c |
Celery, chopped |
| 1 |
c |
Onion, diced |
| 1/2 |
c |
Carrots, minced fine |
| 1 |
t |
Season salt, Lawry's |
| 2 |
t |
Beef soup base or bouillon |
| 1 |
t |
Chicken soup base or buillon |
| 1/4 |
t |
Red pepper flakes |
| 1 |
pn |
Dill weed |
| 1 |
pn |
Caraway seeds |
| 1 |
|
Clove garlic, minced |
INSTRUCTIONS
1 1/3
If using beans other than Lima's. To make sure the beans are tender at
the end of the cooking time, soak beans overnight, or boil on stovetop
for 10 minutes prior to adding them to the crockpot. (I normally use
home-grown horticultural beans which are close to pinto beans)
Combine all ingredients in crockpot. Cook on low 8 hours or until
beans are tender. Note: Use 4 cups water for Baby Lima beans. Use 2 T
dried vegetables in place of 1 c fresh. I use 1 T dried carrot tops in
place of sliced fresh carrots. Created by Dorothy Flatman Revised to
add soup bases and red pepper flakes 02/11/96 Revised to add garlic,
dill weed and caraway seeds Posted to MM-Recipes Digest by "Rfm"
<Robert-Miles@usa.net> on Aug 19, 98
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