Mother Stallard Beans

Prep Time 20 mins Cook Time 7 hours Serves 6     adjust servings

soy-free, gluten-free, oil-free

Ingredients

  • 2 cups (386 g) dry Mother Stallard Beans, rinsed and picked through
  • 6 cups (1410 ml) water
  • 2 bay leaves
  • 1 (2 inch) sprig fresh rosemary
  • 2 carrots, diced
  • salt and pepper, to taste

Instructions

    Stove Top Directions:

    1. Add everything except salt and pepper to a soup pot.
    2. Bring to a boil, cover and turn heat down to medium low.
    3. Cook until the beans are tender about 2 to 3 hours. If your beans are older it can take as much as twice as long.
    4. Add salt and pepper to taste and then dig into a bowl of home-cooked goodness!

    Slow Cooker Directions:

    1. Add everything except salt and pepper to the slow cooker and cook for 7 to 10 hours on low.
    2. Add salt and pepper to taste before serving.

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