Crock Pot Dark Bean Stew Recipes

BLACK BEAN STEW

Steps:

• Rinse and drain the beans and put them in a large crockpot. (I used a 6-qt. crockpot.) Cover the beans with water to about 1½" above the surface of the beans. Add the onion and garlic and cook on high for 3½ hours or until the beans are soft. Do not add more water during this time, but do stir the beans occasionally.
• Mash the beans with a potato masher until they are your desired consistency. I like to leave some texture. Add additional water as desired; I added an extra 2 cups. Add the second set of ingredients and stir, then cook on low for 2 hours. Serve.
• You can top this stew with low-fat sour cream and a small sprinkling of cheese, but keep fats to a minimum as this meal focuses on healthy carbs.

CROCK POT DARK BEAN STEW

Steps:

• Place all ingredients in crock pot and cook for 6-8 hours.

CROCKPOT BLACK BEAN STEW

Steps:

• 1. Dump all the ingredients, except optional toppings, in your crockpot. Set on high and cook for 3-5 hours. Switch to low until serving time.
• 2. Serve this stew with your favorite toppings. We love shredded cheese, sour cream, and avocado. But, this stuff is great with rice or corn chips, too.

CROCK POT HEARTY BEAN & VEGETABLE STEW

Steps:

• Rinse beans and then soak overnight in water.
• Drain beans and place in crock pot.
• Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
• Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
• The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
• Cook on high for 2 hours.
• Add vegetables, herbs, and spices, and cook for 5 to 6 hours on low until carrots and parsnips are tender.
• When tender, add rice or pasta and cook for one additional hour on low.
• For beans use 3 or 4 kinds, such as black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.