Weekender Bean Stew–Printable Version

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Weekender Bean Stew


-1 (20-ounce) bag dry beans, 15-bean variety or otherwise

-1 yellow onion

-1 celery stalk

-1 apple

-1 (2-lb) box vegetable stock

-1 (15-ounce) can sliced stewed tomatoes, undrained

-3 cups water (approximate)

-2 teaspoons seasoning salt

-2 teaspoons garlic powder

-1 to 1.5 lbs. cooked pork tenderloin, bite-size pieces (thawed)


First, rinse the contents of a 20-ounce package of dry beans and remove any hull shards or other objects if necessary.Place the washed beans in the bottom of a 4-quart slow-cooker. Chop 1 yellow onion, 1 celery stalk and 1 apple into bite-sized pieces. Add vegetables to Crock Pot. (Note: depending on the variety of meat you use, you can always swap out the apple for something more fitting, like a turnip with bacon or parsnips with cubed ham, etc.)

 Cover with 1 container (32 ounces) vegetable stock. (You can substitute three 14-ounce cans of broth for the stock if you want. I just like the weight of the stock better.)

Empty 1 (15-ounce) can stewed, sliced tomatoes (undrained) into slow cooker and add about 3 cups water (or enough to amply cover all vegetables and beans.) Sprinkle 2 teaspoons seasoning salt and 2 teaspoons garlic powder over the ingredients and stir well.

Cover slow cooker and set on HIGH setting. Cook 6-7 hours at high heat or until beans begin to tenderize. Reduce heat to WARM setting and add thawed, cooked pork tenderloin cubes or other pre-cooked meat.

Stir well, replace lid, and leave on warm heat for 1 ADDITIONAL HOUR or until meat is thoroughly heated. Refrigerate leftovers overnight and replace over WARM setting again on Sunday morning, adding more liquid if necessary.


One Response to “Weekender Bean Stew–Printable Version”


  1. Cheap Recipe: “Weekender” Bean Stew « The Red Kitchen Project - November 6, 2009

    […] Cheap Recipe: Weekender Bean Stew […]

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