~ Gluten & Dairy Free ~

Makes 4 Portions

This is a great slow-cooker recipe!

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Ingredients:

1 cup white beans 

2 onions, chopped

1 cup celery, chopped

1 cup carrots, chopped

1 cup mushrooms, chopped

1 cup vegetable broth (gluten/wheat free)

1 cup tomatoes (or 1 large tomato), diced

2 bay leaves

1 tsp thyme

2 tbsp apple cider vinegar

1/4 cup fancy molasses

1/3 cup golden raisins

Pepper, to taste

In a slow-cooker add beans, chopped onions, celery, carrots, mushrooms, vegetable broth, tomatoes, bay leaves, thyme, apple cider vinegar, molasses, raisins and pepper.  Cover and cook on low for about 4 hours. Cook until vegetables are tender. Remove the Bay Leaves. 

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Cook on the stovetop for a faster cook time. Bring the stew to a boil and reduce to a simmer for at least 30 minutes. The stew is ready once the vegetables are tender. Remove the Bay Leaves. 

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Serve on its own or with rice. This stew tastes good with my Garlic and Cheddar Biscuits too!

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