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Add a photoServings: 3
Ingredients
- 12 ounce Dry beans
- 5 c. Water
- 2 c. Ham, diced
- 1 c. Celery, minced
- 1 c. Onion, diced
- 1/2 c. Carrots, chopped fine
- 1 tsp Season salt (Lawry's)
- 2 tsp Beef soup base or possibly bouillon
- 1 tsp Chicken soup base or possibly buillon
- 1/4 tsp Red pepper flakes
- 1 pch Dill weed
- 1 pch Caraway seeds
- 1 x Clove garlic, chopped
Directions
- If using beans other than Lima's. To make sure the beans are tender at the end of the cooking time, soak beans overnight, or possibly boil on stovetop for 10 min prior to adding them to the crockpot. (I normally use home-grown horticultural beans that are close to pinto beans)
- Combine all ingredients in crockpot. Cook on low 8 hrs or possibly till beans are tender.
- Note: Use 4 c. water for Baby Lima beans.
- Use 2 Tablespoons dry vegetables in place of 1 c fresh.
- I use 1 Tablespoons dry carrot tops in place of sliced fresh carrots.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 769g | |
| Recipe makes 3 servings | |
| Calories 755 | |
| Calories from Fat 294 | 39% |
| Total Fat 34.42g | 43% |
| Saturated Fat 6.23g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 2752mg | 115% |
| Potassium 2196mg | 63% |
| Total Carbs 45.83g | 12% |
| Dietary Fiber 11.1g | 37% |
| Sugars 3.5g | 2% |
| Protein 73.45g | 118% |
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