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!

4 comments:

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

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

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  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. :)

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  4. Looks like a fantastic, hearty vegetarian meal!

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