| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Crockpot, Soup/stew, Typed, Favorite |
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 |
ts |
Season salt (Lawry's) |
| 2 |
ts |
Beef soup base or bouillon |
| 1 |
ts |
Chicken soup base or buillon |
| 1/4 |
ts |
Red pepper flakes |
| 1 |
pn |
Dill weed |
| 1 |
pn |
Caraway seeds |
| 1 |
|
Clove garlic; minced |
INSTRUCTIONS
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 12/09/97
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 19, 98
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