1 c Dried beans, soaked
Overnight and drained
1 c Slow-cooking grains (I use
Half wheat berries and half
Rye berries)
1 Onion, chopped
2 Cloves garlic, chopped
28 oz Can of crushed tomatoes, or
15 oz 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
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.
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.
Date: Tue, 20 Apr 93 12:09:34 PDT
From: Jane Colman <jane@tortoise.ee.lbl.gov>
Converted to MM format by Dale & Gail Shipp, Columbia Md.
