Hearty and filling, this has become a family favorite on the Daniel fast cleanse....it has even been a recommendation to continue this one forever.
This recipe is sugar-free flour-free. It contains no sugar no flour and low carbohydrates.
3/4 C Dry Great Northern beans
3/4 C dry Pinto Beans
1/2 C Dry Chick Peas
1/2 C each chopped celery, carrot, onion
Cocnut oil (for sauteing)
3 1/2 C Vegetable Broth
1/4 C water
2/3 C mushrooms
1 red bell pepper diced
1/4 C dried tomatoes, diced
2 T oil, bay leaf, 1/4 t each Thyme, oregano, black pepper, 2 -3 slices Ezekiel bread made into crumbs, garlic powder, minced garlic.
Soak the beans over night or all day. (You may also used canned and prepared beans, rinsed).
In a dutch oven, saute celery, onion, and carrot in coconut oil until tender. Stir in broth, beans, 1/4 C water and mushrooms. Bring to a boil, reduce heat. Simmer covered for 1 hour.
Stir in bell peppers, dried tomatoes, bay leaf, salt thyme, oregano, and pepper. Bring to a boil, simmer covered for 1/2 hour. Discard bay leaf.
Transfer bean mixture to a casserole pan. In a small bowl combine bread crumbs, 2 T oil and garlic powder. Sprinkle over mixture, bake uncovered at 350 for 20 minutes.
This sounds like more work than it is....but you do need to be around for a while. This is also something that you can make ahead, leaving the final step for when you are ready to serve it. A tossed salad complements this very nicely.
Dinner, 21 Day Cleanse, Family meal, Gluten Free, Vegetarian