Bean Stew- Freezer Crock Pot

Bowden's Recipes

6 cups chicken broth or vegetable broth (add when putting in crock pot)

1 cup dry beans, picked over and rinsed

2 medium carrots, peeled and finely diced

1 small onion, finely chopped

2 celery stalks, finely diced

3 tablespoons uncooked white rice

2 tablespoons minced garlic

1 teaspoon herbes de Provence or dried thyme

½ teaspoon salt

⅛teaspoon ground white or black pepper

Combine ingredients in a gallon zip lock bag (minus the broth). Freeze. Thaw, add broth and bag to slow cooker. Cover and cook on low for 8 hours or on high for 4 to 5 hours. Serves 4 to 5 people.

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