What are we craving this weekend? Delish dishes that warm ya up from the inside, out. This easy-peasy dinner cooks all day while you're out having a ball. Come home and dig in to cinnamon-y, maple syrup-y, apple cider-y goodness. Trust us, you'll be asking for seconds.
Ingredients:
Serves 8
2 cups assorted dried beans
2 onions, finely
chopped
3 stalks celery,
peeled and thinly sliced
2 carrots, peeled
and thinly sliced
2 large parsnips,
peeled and thinly sliced
2 cloves garlic,
minced
2 tsp chili powder
1 tsp salt
1 tsp cracked
black peppercorns
4 whole cloves
1 cinnamon stick
piece
1 cup apple cider
or juice
1 cup water
1⁄2 cup maple syrup
2 tbsp cornstarch, dissolved in
2 tbsp cold water
Directions:
1. Soak beans. Drain
and rinse and set aside.
2. In slow cooker
stoneware (medium-sized, about 4 quarts), combine beans, onions, celery,
carrots, parsnips, garlic, chili powder, salt, peppercorns, cloves, cinnamon,
apple cider, water and maple syrup. Cover and cook on Low for 10 to 12
hours or on High for 5 to 6 hours, until beans are tender.
3. In a bowl,
combine dissolved cornstarch with 2 tbsp hot cooking liquid from beans and stir until
smooth. Gradually add up to 1⁄4 cup hot bean liquid, stirring until mixture is
smooth. Return mixture to stoneware and stir well until sauce thickens.
BY GL ON 10/28/2012 12:00:00 AM
POSTED IN vegetable, dinner, healthy recipes, fall recipes, winter holiday recipes, vegan recipes, vegetarian recipes