While watching the Food Network with my mother, we saw the beginnings of a great slow cooker dish. While the TV chef used chicken, I saw the potential to make it right: fat free vegan! It makes a great stew that we served on soft polenta, but it could be served with other starches, such as potatoes, or a whole grain pilaf. Or, serve with crusty bread and a green salad.
2 cans rinsed, drained white beans
1 fennel bulb, sliced
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
2 carrots, sliced
2 sprigs fresh rosemary
8 oz. sliced portabella mushrooms
1-2 jarred roasted red bellpepper, chunked
1 cup veggie broth
1/2 cup white wine
1 bunch kale, chopped
Combine all ingredients in slow cooker and cook on low until done, 6-8 hrs. Discard rosemary, check seasoning and serve.
Saute onion, garlic, celery, and fennel and carrots in a little wine or broth until soften.
Add to slow cooker with other ingredients and cook as above.
Change the beans, using kidney beans or chickpeas.
Change the seasoning to sage or herbes de Provence.
Add chopped tomatoes.
Use chard, spinach or other greens instead of kale.
I love the slow cooker in winter, and this dish shows it with a slow simmering, good smelling dish that is ready when you are.