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Slow Cooker Bean Stew
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There’s nothing easier or tastier than this bean stew. It’s really one of those things you can throw in one pot and eight hours later you’ve got a tasty and delicious meal. If you’re feeling carnivorous we also like to throw a ham hock or some nice smoky sausage (like andouille) in along with everything else. Better yet? It freezes like a champ.
serves 4-6

Ingredients

1 pound dry navy beans or cannellini

3 carrots, peeled and cut into three-inch chunks

3 celery stalks, cut in half

1 large onion, peeled and roughly chopped

1 bay leaf

5-6 sprigs of fresh thyme

1-2 quarts chicken or vegetable stock

Salt and pepper to taste

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Slow Cooker Bean Stew
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1.     The night before, soak the beans in cold water with a bay leaf.

2.     Drain and rinse beans, then add to the slow cooker.

3.     Add remaining ingredients and enough stock to just cover everything.

4.     Cook on low 6-8 hours.

5.     Beans will be ready when you can easily “smush” them against the side of the slow cooker.

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