Saturday, September 8, 2012

Bean Stew (for the freezer & crock pot)

In each freezer bag:
1 cup dried beans (any kind) picked over and rinsed
2 medium carrots, peeled and diced
1 small chopped onion
2 celery stalks, diced
3 Tablespoons uncooked white rice
2 Tablespoons minced garlic
1 teaspoon dried thyme
1/2 tsp salt
1/8 tsp black pepper

Freeze.  When ready to cook add bag to crock pot and add 6 cups chicken or vegetable broth.

Cook on low for 8 hours.

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