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!

enjoy!