Ingredients
one 15oz can of black beans (low sodium)
one 15oz can of pinto beans (low sodium)
one 15oz can of kidney beans (low sodium)
one 28oz can of diced tomatoes (or dice 3 or 4 fresh tomatoes)
one pound of beef cut tips for stew
1/2 large onion
1 whole clove of fresh garlic, peeled
two stalks of celery
1/4 lime cut in half along the length (if you don’t like citrus, take this out)
15 small potatoes quartered (I use different colors for presentation)
1 portabello mushroom, sliced
salt and pepper to taste (definitely needs a little salt)
Preparation
You’ll need a crock pot. Pour all three cans of beans, the can of tomatoes, and a 6oz can of water into the crock pot (for thick stew. Set cook time for 6 hours.
place the beef tips into the pot.
slice the half lime into four equal sections and squeeze into pot over the beef. Then throw the sections in too.
slice the celery into 1/8 size pieces (larger or smaller to your liking). Dump into pot.
peel and separate the garlic clove. cut the large pieces in half across the diameter. Dump into pot.
cut the half onion into 1/4 inch slices and separate. Dump into pot.
cut the slices of mushrooms in half and dump into pot. I leave them large so that my kids can pick them out easily.
Season to taste with salt and pepper. But try it first, even though I use low sodium beans, I feel that there is plenty of good saltiness left.
Stir and leave it alone for 6 hours or until your Honey and kids get home.
