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The ingredients needed to make Crockpot squash and bean stew:
- Provide Vegetarian base
- Prepare 1 each butternut squash - cubed
- Provide 2 cup dried mixed beans
- Use 1 each chopped onion
- Provide 1 tsp cinnamon
- Use 1 tsp ground cloves
- Get 6 cup water
- You need 1 can diced tomatoes - 28 oz.
- Take 2 each bay leaves
- Provide 1 cup chopped carrots
- Use 1 cup chopped celery
- Take 1/2 tsp marjoram
- Prepare 1/2 tsp basil
- Provide 1/4 cup light brown sugar
- Use 3 each diced apples - cored and peeled
- You need carnivore version (optional)
- Prepare 1/2 shredded cheese (any variety)
- You need 2 each precooked ham slices - cubed (can also use bacon)
Instructions to make Crockpot squash and bean stew:
- Soak beans in water overnight. Change water periodically to rinse and clean beans.
- Add drained beans and all other ingredients for the vegetarian base to a 5 1/2 quart Crockpot.
- Stir contents to mix well. Cover and set crockpot to high. Cook for ~8 hours or until beans and squash pass the fork stick test for being done.
- If non-vegetarian version is desired, add ham and cook for another 1/2 hour.
- Set crockpot to low heat or warm setting until ready to serve. Garnish with shredded cheese if desired
But, this stuff is great with rice or corn chips, too. Our hearty, protein-rich beef and bean stew is packed with flavor, and the slow cooker makes it an excellent one-pot meal for a busy day. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) This is a flavorful slow cooker beef stew with beans. Crock-Pot Bacon & Bean Soup Recipe. Bacon and dried white northern beans are cooked all day in the slow cooker in this hearty soup that will warm ** Beans - This recipe calls for dried beans that have been soaked. If you have the time you can sort and rinse your beans and soak them in a bowl.
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