Healthly Crock Pot Vegan Great Northern Bean Stew

• dried great northern beans↗16 ounces

  drained, washed and soaked overnight

• celery ribs↗2

  sliced

• white onion↗1

  chopped

• carrots↗2 cups

  sliced

• garlic cloves↗4

  pressed

• tomatoes↗3

  chopped

• button mushrooms↗5

  sliced, brush off the dirt, DO NOT RINSE

• lemon↗1

  juiced

• vegetable stock↗2 cups
• fresh cilantro↗

  chopped (1 handful)

• red pepper sauce↗2

  to taste

• basil↗1 tablespoon

  fresh or dried can be used, I prefer the paste

• oregano↗1 tablespoon

  dried

• tomato paste↗1 (6 ounce) can
• extra virgin olive oil↗1 1⁄4 cups
• teaspoon truffle salt (or salt to taste)↗1⁄2
• black pepper or white pepper, to taste↗

Step-by-step instructions

1. 1

   Place the soaked beans in the crock pot with the 2 cups of stock. Turn pot on high. Create a sofrito with the onion, celery and carrots in the olive oil that has been pre-heated in a fry pan at medium high heat. Allow the onion and carrots to caramelize. Once the stock and beans are up to a warm temp, add the sofrito, oil and all from the fry pan. Make sure you scrape out all the fond for extra flavor. Add the remainder of the ingredients to the beans and allow to cook on high 2 hours. Lower the crock pot to low temp and cook another 6 hours. You can use as a side dish, main course, dip. This is so versatile and will warm the tummy with layers of flavor. I sometimes sprinkle a bit of fresh grated parm cheese over the top for the main dish.