Date: Tue, 20 Apr 93 12:09:34 PDT
From: Jane Colman (jane@tortoise.ee.lbl.gov)
And the recipe, for a bean and grain dish that I am having for lunch
along with leftover salad. This is a dish I often cook when I am going
to be getting home too late to cook, since I make it in a crockpot and
it is ready to eat when I get home.
CROCKPOT BEANS AND GRAINS
1 cup dried beans, soaked overnight and drained (I used navy beans
this time, but I've used kidney beans and others would also be good)
1 cup slow-cooking grains (I use half wheat berries and half rye berries)
1 onion, chopped
1-4 cloves garlic, chopped
1 28-ounce can of crushed tomatoes, or 1 15-ounce can plus 1 canful water
generous pinches of herbs (this time it was thyme and rosemary, usually
it is basil and oregano)
generous sprinkling of black pepper
Cook on low for 10-12 hours, and serve. It seems like a very small amount
of liquid, but I've found that everything in the crockpot retains more
liquid than when cooked on the stove, and the beans have already absorbed
a lot in the soaking. If you like your beans soupy (or want to use it
as a soup), add more. If you don't mind very-cooked vegetables, or are
around to add vegetables an hour or two before serving, chop up some
carrots and celery and add. I find that the canned tomatoes have quite
enough salt for my taste.
kwvegan vegan