Title: Crockpot Butterbean Stew
Categories: None
Yield: 1 Servings

1 lb Large dried limas;
-(butterbeans)
Water
1 tb (rounded) dried onion; or to
-taste*
2 Chipotles; (dried type),
-torn up, or to taste
2 ts Rosemary
2 sm Bay leaves
1/2 ts Thyme
1/4 ts Celery seed **
Salt to taste
Brown rice; maybe a cup

* don't substitute fresh; surprisingly, in this dish, it's not as good.

** very approximate, but don't overdo it. several dashes Maggi seasoning
(look near the Worcestershire in most supermarkets, or with the Latino food
at Meijer's; it's a dirt-cheap vegetarian way to add richness to soups and
stews).

Put everything but the Maggi, rice and salt in a crockpot (salt makes beans
get tender much slower.) Cook on "high" till the beans are tender and the
smell is driving you crazy; 20-30 min. before ready to serve, add rice,
salt and Maggi.

Makes maybe five or six big bowls.

Posted to CHILE-HEADS DIGEST by rain@wwbbs.otherside.com (Rain) on Oct 23,
1998, converted by MM_Buster v2.0l.