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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 12 x ca. 30 g | beans dried |
| 5 Tasse | water |
| 2 Tasse | ham diced |
| 1 Tasse | celery chopped |
| 1 Tasse | onions diced |
| 1/2 Tasse | Carrots, minced fine |
| 1 Teelöffel | Season salt (Lawry's) |
| 2 Teelöffel | Beef soup base or bouillon |
| 1 Teelöffel | Chicken soup base or buillon |
| 1/4 Teelöffel | red pepper flakes |
| 1 Prise | dill weed |
| 1 Prise | caraway seeds |
| 1 | cloves garlic minced |
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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 boil on stovetop for 10 minutes prior to adding them to the crockpot. (I normally use home-grown horticultural beans which are close to pinto beans)
Combine all ingredients in crockpot. Cook on low 8 hours or until beans are tender.
Use 2 T dried vegetables in place of 1 c fresh.
I use 1 T dried carrot tops in place of sliced fresh carrots.
Created by Dorothy Flatman Revised to add soup bases and red pepper flakes 02/11/96 Revised to add garlic, dill weed and caraway seeds 12/09/97
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