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Beef and 21 Bean Stew

May 15, 2017

Beef and 21 Bean Stew

2 cup 21 beans, dried
3 stalks celery
2 handfuls baby spinach, stemmed, optional
1 cup baby carrots, chopped or sliced
1 quart stewed tomatoes, with onions and sweet peppers
1 lb beef stew meat
2 Tbsp dried minced onions
1 Tbsp basil, fresh chopped or 1 tsp dried
1 Tbsp oregano, fresh chopped or 1 tsp dried
1 tsp dill weed, fresh chopped or ½ tsp dried
¼ tsp dry mustard
1 bay leaf
Salt and pepper to taste
Beef stock or bouillon

Soak beans over night in water with 1 tsp baking soda. Next day rinse beans and put in the bottom of a crock pot. Layer the remainder ingredients in the order given over the beans; cover all with beef stock or bouillon. DO NOT STIR. Cook on Low for 8 or 9 hours or so….or on High for 4 to 5 hours or so.

When ready to serve, stir all and dish up with buttered corn bread on the side.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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