Recipe of Super Quick Homemade Crockpot squash and bean stew
by Mae Potter
Crockpot squash and bean stew
Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, crockpot squash and bean stew. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Crockpot squash and bean stew is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Crockpot squash and bean stew is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook crockpot squash and bean stew using 18 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Crockpot squash and bean stew:
Get Vegetarian base
Get 1 each butternut squash - cubed
Take 2 cup dried mixed beans
Take 1 each chopped onion
Get 1 tsp cinnamon
Take 1 tsp ground cloves
Take 6 cup water
Prepare 1 can diced tomatoes - 28 oz.
Prepare 2 each bay leaves
Get 1 cup chopped carrots
Prepare 1 cup chopped celery
Prepare 1/2 tsp marjoram
Make ready 1/2 tsp basil
Make ready 1/4 cup light brown sugar
Prepare 3 each diced apples - cored and peeled
Make ready carnivore version (optional)
Take 1/2 shredded cheese (any variety)
Get 2 each precooked ham slices - cubed (can also use bacon)
Instructions to make Crockpot squash and bean stew:
Soak beans in water overnight. Change water periodically to rinse and clean beans.
Add drained beans and all other ingredients for the vegetarian base to a 5 1/2 quart Crockpot.
Stir contents to mix well. Cover and set crockpot to high. Cook for ~8 hours or until beans and squash pass the fork stick test for being done.
If non-vegetarian version is desired, add ham and cook for another 1/2 hour.
Set crockpot to low heat or warm setting until ready to serve. Garnish with shredded cheese if desired
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