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A hearty dish that is perfect for the Fall season. Protein packed beans and green veggies make this heart healthy too. I sometimes call this my Green Bean Go To Stew.

INGREDIENTS 2 Cups dried beans, pick your favorite (I like to use either chick peas or red lentils. Chick peas must be soaked overnight, rinsed & drained prior to cooking. Lentils require no soaking. Just a simple rinse.) 6 Cups chicken broth (may substitute with veggie broth) Fresh Herbs (1 sprig Rosemary, 1 sprig Thyme, 2 Bay Leaves), plus additional for garnish

3 Stalks Celery, large dice 8 Garlic cloves, chopped 1 Bunch green onion, sliced 1-2 Cups baby spinach 2 Zucchini, diced Salt & pepper to taste


• Place beans, broth, herbs, celery, and garlic into cooker. • If using chick peas cover and cook on high for approximately 8 hours or on low for 12 hours. If using red lentils cover and cook on high for approximately 6 hours or on low for 10 hours. Adjust time according to your slow cooker. • Herbs up front will infuse your stew with lots of flavor. • Also dried beans are a first choice vs. canned. More flavor, better flavor, plus you have greater control on cooking them to your desired texture. • During the last 15-30 minutes of cooking add: Green onions, Baby spinach, Zucchini *Crisp tender veggies are always added at the end to prevent overcooking


• Discard bay leaves, rosemary & thyme sprigs • Re-season with salt & pepper if need be. • Add extra chopped thyme & rosemary, to taste • Add more broth if need be to achieve your desired consistency. • Drizzle with EVOO or a dollop of pesto. • Crusty French bread a must! 31

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Women2Women Fall 2015  

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