Recipe By : Pamela Bauman
Serving Size : 10 Preparation Time :4:00
Categories : Main Dishes Side Dishes
Slow Cooker Stews
Amount Measure Ingredient -- Preparation Method
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2 cups navy beans
8 cups water
2 tablespoons olive oil
2 medium onions -- chopped
4 large carrots -- chopped
1 stalk celery -- thinly sliced
1/4 teaspoon dry mustard
1 8 oz. can tomato sauce
2 tablespoons molasses
1. In a pressure cooker put beans, water & oil. Pressure cook
for 30 minutes. Use Quick Release Method. Drain & rinse.
2. Microwave onions, carrots, & celery until onions are soft.
3. Put cooked vegetables into slow cooker.
4. Add tomato sauce, mustard, & molasses. Mix.
5. Add drained beans. Mix.
6. Put bean broth through degreasing cup, then add enough
of this broth to barely cover mixture. Stir.
7. Slow cook on high 3-4 hours.
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Serving Ideas : good hot or cold
NOTES : These are better than "pork & beans" and they're "lent legal"
