Orca Bean Mushroom Stew – Crockpot Version

I make my Orca Bean Mushroom Stew in two versions, in a crockpot and on the stove top. They taste the same, but I often find the crockpot helpful when I'm exceptionally busy or going to be out all day. I'm sharing both versions, so people can make the one that best suits their lifestyle on any given day. Using a crockpot always requires a bit of planning to make sure one gets it started early enough in the morning. 

 I like to serve this stew with my Cornbread or my Whole Wheat Stout Bread.
Orca Bean Mushroom Stew – Crockpot Version
2 cups orca beans
1 medium red onion
2 medium carrots
8 small purple potatoes
8 button or crimini mushrooms
2 cloves garlic
¼ Serrano pepper*
1 bell pepper
8 ounces tomatoes
2 tablespoons ground flax seeds
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon chili powder
1 teaspoon ground paprika
2 tablespoons dried oregano
2 tablespoons dried cilantro
1 bay leaf
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh cilantro
4-6 cups vegetable stock or water**

Cover beans with water and soak overnight in a large bowl.

Add enough hot water to crockpot to cover bottom. Stir in flaxseeds.

Add cumin, coriander, chili powder and paprika to flaxseed mixture. Stir to combine. Stir in dried oregano and cilantro.

Dice onion, garlic, and Serrano pepper.

Chop carrots, potatoes, mushrooms, bell pepper, and tomatoes into roughly ½-inch pieces. Set tomatoes aside.

Add onion, garlic, and Serrano pepper to crockpot and stir until coated with spices and herbs.

Add chopped vegetables, except tomatoes, and stir to combine after each addition.

Drain beans. Add beans to crockpot. Stir to combine.

Add stock. Add bayleaf.

Place tomatoes on top but don’t stir in.

Cook on low setting for 8-10 hours until beans are soft but not mushy.

Chop fresh oregano and cilantro. Add to stew.

Serve.
* If you want more heat, use more Serrano pepper.

 ** Water should cover the ingredients. Start with four cups and add more until it covers.

 Note: I use organic ingredients whenever possible.

Comments

Post a Comment

Popular posts from this blog

Orange Cranberry Water

Image
I used to love drinking orange juice with a splash or cranberry juice in it, but I no longer drink fruit juices as a general rule because of the high sugar content and lack of fiber. Sometimes, like this morning, I get a craving for that flavor combination. This water isn't as sweet or as strong, but it satisfies that craving. I like to drink infused water because it helps me keep my hydration up when I get bored with plain water. Since I was craving this this morning and decided to make it to quench my craving, I decided to share it! Orange Cranberry Water 2 oranges 1 cup frozen cranberries 40-60 ounces water Wash oranges. Slice into piece discarding the end pieces. Remove seeds. Gently massage orange slices over the top of a pitcher . Drop slices into the pitcher.  Add cranberries. Fill pitcher with water. Place in the refrigerator and all to infuse for several hours, or overnight. Note: I use organic ingredients whenever possible.
Read more

Mango Smoothie

Image
I make many different varieties of smoothies. I like to play with the ingredients.  This  Mango Smoothie  is a rare smoothie where I don't include any berries.  I almost always include some type of greens. In this recipe, I use kale. It gives the smoothie a light greenish tint, which I find rather pretty but some might not.    I decided to make mango the star of this smoothie, which I enjoyed more than I expected.  I find this Mango Smoothie light and refreshing but quite filling. It makes enough for one large smoothie or two small smoothies.  Mango Smoothie 2 cups frozen mango ½ cup walnuts 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon amla powder (optional) ¼ teaspoon ground cardamom 1 teaspoon matcha powder (optional) 2 teaspoons fruit infused vinegar ½ cup chopped kale 1 small orange 1 small avocado 1 banana Place walnuts, ginger, cinnamon, cardamom, amla, matcha, and vinegar in blender . Blend until becomes a thick chunky bu...
Read more

Spelt Biscuits

Image
I remember biscuits at both of my grandmother's houses. They had very different styles for making biscuits, but both had their appeal. What I remember most about them thinking back is how cozy it felt when my grandmas served biscuits, even making biscuits with them felt cozy. I don't think my biscuits have ever been as good as either of theirs, but sometimes I wonder if that's as much about nostalgia as technique. I will readily admit that I find rolling dough kind of soothing and far too often roll my dough a bit too thin for biscuits, as I did when I made these biscuits this morning. So while this variation of biscuits has little in common with the biscuits either of my grandmas made, they both inspired me to develop a biscuit recipe. So, Grammy Stamm and Granny Cooper, this one is in your honor! Spelt Biscuits   2 cups spelt flour 1 tablespoon baking powder 1 teaspoon ground flaxseeds ½ cup hazelnut pulp ¾ cup hazelnut milk 1 tablespoon apple cider vinegar     Preheat ...
Read more