I wanted to make slow cooker bean stew for these cool late autumn nights, nearly chilly enough for me to aquiesce, even as a New Englander, to calling them cold. However, I wanted something different. The curious bit of me that loves to push the envelope just a little started pulling spices out of the cupboard, along with my bag of 16 bean soup. There were the obvious choices, like chili powder or pasta and oregano for an Italian stew. Instead, I kept lingering over Asian ingredients, wondering if I could make it work. Here it is: not too spicy, earthy, thick, and somehow the word "meaty" comes to mind, although this one is vegetarian. It resembles a chili, but it has more tang than heat. Give it a try and see! This one makes about 8 servings.
1 package 16 bean soup mix
1 jar mushroom flavor spaghetti sauce
2 Tbsp. Chinese black bean garlic sauce
1/3 cup rice wine vinegar
1/3 cup dried black trumpet mushrooms (Whole Foods has them)
2 Tbsp. curry powder
plain yogurt or tzatziki
fresh cilantro
toasted slivered almonds (optional)
Wash the beans and mix with spaghetti sauce, six cups of water, black bean garlic sauce, rice wine vinegar, and mushrooms in slow cooker. Cook on high about 4 hours. Mix in curry powder. Serve with a dollop of yogurt and sprinkle chopped cilantro and almonds over each bowl.
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