What do you do when a recipe calls for cans of beans, drained? Here is a gumbo with stock made from the liquid from cans of beans* that were used for chili (great northern and red beans).
- 2 lbs beef stew/roast meat cubed
- 1/2 cup dried multibean mix or Great Northern beans, picked over and rinsed
- 1 cup brown rice
- 4 cups canned bean liquid*
- 3 whole tomatoes, chopped
- 1 whole garlic, sliced
- 3 ribs celery, chopped
- 2 medium carrots, chopped
- 1 green pepper, chopped
- 1 medium onion, chopped
- 1 t salt, plus additional for seasoning
- 2 T Italian seasoning
- Freshly ground black pepper
- ½ box mushrooms, optional
- Sour cream
Directions
Put beef, bean mix, bean juice, tomatoes, garlic, celery, carrots, green pepper, onion, herb blend, and 1 t pepper in a slow cooker; cover, cook on high for the first hour, then cook on LOW until the beans and beef are quite tender, about 7 hours.
Stir in the, rice and mushrooms, cover, and let simmer until the rice is cooked, and the soup is thick, about 1 1/2 hours for a total cook time of 8 ½ hours. Ladle the soup into warmed bowls and dopple with sour cream.
Serves about 10 people
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