This is a vegetarian version of the traditional French dish. If you are home while this is cooking, give the beans a stir every 1/2 hour or so.
This was absolutely delicious. I made mushroom broth in my crockpot the night prior to assembling this recipe, using 1/2 lb sliced mushrooms, 1/2 white onion, chopped and 4 cups of water. I actually reserved some of the mushrooms and added them to the ingredients. I wanted a lot more veggies in this stew, so I doubled the carrots and potatoes and added some celery. I used a "chicken seasonings blend" of fresh rosemary, thyme and sage from the supermarket as a shortcut, and that worked out great! This recipe is really adaptable to however you want to make it, but it's just as delicious precisely as written. - 10 Jan 2005 (Review from Allrecipes US | Canada)
This was really good the only thing I might do different next time is used canned beans rather than dry. It was like soup when I started but by the time the beans had cooked the liquid was almost gone, what was left was kinda slimmy. It's still very good, I love the flavor. Next time i will cook on the stove, used canned beans added the potatoes at the same time and only cook til potatoes are done, then it should be more like a soup. I might play around w/ dried spices also cause the fresh ones are to expensive and I usually only end up using a tiny bit then they go bad so its a waste of money. - 20 Dec 2007 (Review from Allrecipes US | Canada)
this is a great recipe. I made one change to make it fat free. simmer onion and carrots in a small amount of water or vegetable broth this omits the oil. - 24 Apr 2006 (Review from Allrecipes US | Canada)