Tuesday, January 11

CrockPot Tuesdays: January 11th

Let's go vegetarian today, shall we? Oh yes, let's.

White Bean with Rice Stew

We'll begin with a can of chickpeas. Drain the can and rinse the beans, and because of personal preference, I shelled them. After that, they went into the CrockPot. Next came a can of Hunt's Fire Roasted Diced Tomatoes, followed by 2 cans of vegetable broth, 1/2 cup frozen chopped onions, 

3 peeled and cubed russet potatoes,

and 1 can drained and rinsed great white northern beans.

 Now it is time for some more flavors. Tossed in is: (all measurements are approximate because I don't really measure when I'm cooking) 1 tsp kosher salt, 1/2 tsp rubbed sage, 1/2 tsp dried thyme, 1/4 tsp black pepper, 1/2 tsp paprika, 1 tsp minced garlic, and 1 tsp lemon juice. 

With about 3 hours to go, I stirred in about a cup of cooked rice. 
After cooking on low heat for roughly 6 hours, now it is ready to eat! 

We added a dollop of Greek yogurt (yeah, I know, I seem obsessed with adding the yogurt to just about anything and everything) 
and shredded sharp cheddar cheese. 

Yumm!! Enjoy!


  1. Looks and sounds really good. How did it taste?

  2. It can't get any better than that..I love it!
    Also I like the change on your blog..looks cozy and fun!:)

  3. Bob-- It tasted really great. The flavors came together really well and the smoky flavor of the fire roasted tomatoes came through to round out the stew really well.

    Sandra-- Thanks for reading! And I'm glad you like the changes...I think I've finally found something I like and that is very me. :)

  4. Looks like a fantastic, hearty vegetarian meal!


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