Ingredients:
2 lbs beans (from my Rancho Gordo selections)
juice from 7 lbs carrots (about 45 oz) (5 lbs is fine, I just had extra)
1 lb mushrooms (oyster, crimini, shitake)
1 lb leeks or onions
1 sweet potato
1 lb collards or kale (optional).
chop the mushrooms and onions and sweet potato in a food processor (or with a knife). Combine everything in a large stock pot. Soak overnight in fridge. Cook the next day for about 4 hours. Add some chopped greens to the pot if you'd like, at the beginning or within an hour of finishing cooking.
Update on the beans after cooking: the mushrooms definitely add a meaty flavor, which is actually a nice touch in winter--feels more hearty. It's good as is, or with some frozen sweet corn added to it (then warmed of course!), or combined with steamed veggies.
2 comments:
Sounds very yummy! Seems like it makes a massive amount though, I'd have to reduce the amounts by quite a bit to even have a pot large enough to cook it all in. :-o
HI Maija,
You can easily halve the recipe. I freeze these into 1-cup portions and it lasts 2 weeks! (for 2 people).
-barb
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