It’s been raining here by Chicago all week and with the dreary cold weather it’s starting to feel more like fall. I decided it was time to make my Vegetable bean and lentil stew for dinner. I call it this because it’s the best name I can think of because I pack it full of all kinds of good stuff. I never measure stuff out when I cook so it comes out a bit different every time but I’ve tried to put together a recipe if anyone wanted to try it for themselves.
Usually I use a little of whatever beans and lentils I have in our pantry. For this batch I used:
- Black beans, pinto beans, great northern white beans, and lentils. Use enough of whatever your mix is to fill the crock pot up 1/4 of the way. Fill it up with vegetable stock so its up above the beans about an inch fill with water about three more inches. I add 1 Tablespoon of chopped garlic and about 1/3 cup of chopped onions. I use a pinch or two of salt and some thyme.
- Here is a picture of everything else I added. Also not pictured, kale and onions. I let the beans and lentils cook for a bout an hour or two first before I add everything else.
Next I chop up a few carrots, stalks of celery and two or three potatoes. I add a handful of kale and let let simmer until everything is cooked. Usually a couple more hours. I let it cook all day to let the flavors cook in. It’s good for a Sunday around the house. It makes quite a bit so you’ll have leftovers too!