Sunday was a gorgeous day in Toronto so we decided to high tail it up north and do a little skiing at Mount St. Louis Moonstone. We made for an early departure because it’s about a two hour drive from our house and we didn’t know how busy it would be. It turned out to be quite empty and not particularly too cold (although that wind-chill on the lifts was pretty bitter!). We packed our lunch so we wouldn’t have to endure the disgusting deep-fried slop that’s generally served at these establishments. They have a great little area where you can eat your own lunch and quite surprisingly, it was chuck full!
I knew we’d be pretty tired from a day’s skiing, particularly since we haven’t skied since two years ago, and even then we skied only once or twice, so I dragged out the crock pot and assembled the Navy Bean and Mushroom “Risotto” the night before. I refrigerated the mix overnight (without the water) and in the morning, I just tossed the whole thing into the crock pot and added the water so that it can cook all day. I love coming home and being greeted by the warm and comforting smells of home cooking! I also made some biscuits to go with our tasty dinner, but you’ll have to wait for that post another day.
I love Navy Beans because they are so darn creamy, that is why I think of this dish as “risotto”. You can make this vegetarian by omitting the sausage and the prosciutto in the scones!
Navy Bean and Mushroom “Risotto”
Ingredients:
- 1 cup dry navy beans, rince well
- 1/2 cup onion, chopped
- 3 cloves garlic finely minced
- 1 cup chopped shitaki mushrooms
- 1 cup chopped cremini mushrooms
- 1/2 cup of celery root, chopped (I had a bit left over so I needed to use it up)
- 1 yellow bell pepper, chopped (I had a bit left over so I needed to use it up)
- 1 sausage, your choice, chopped
- 4 cups water, yup, plain old water!
- 1 tbsp cumin
- salt
- Parmesan cheese
Directions:
- I like all my ingredients uniformly chopped, but that’s personal preference.
- Put all ingredients except the Parmesan Cheese into the slow cooker, give it a good stir and turn it on high for about 35 minutes (while you’re getting breakfast ready). Once it has warmed up, turn it down to low and cook for 4-5 hours or until beans are done.
- Serve with shredded Parmesan Cheese and some tasty Maple and Prosciutto Scones.
Ooh, beans – you’re right Eva – that is a darn tasty meal. I don’t think I’ve heard of “navy” beans before – I’ll have to look them up. What a fabulous way to end the day š
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They are a small white bean Charles, but I find them so creamy in this type of recipe.
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Wow, I’m so impressed you made this in the crockpot… looks great! How fun to make it out for a day en plein air! Hope the skiing conditions were good…
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OMG Kelly, the conditions were incredible!!! Not too cold, a bit of wind chill on the lifts, but nothing a little planning didn’t help. And the snow was very nice; fluffy and light in spots! I’d live to have those conditions all the time!
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You had me with the combination of cremini and shiitake mushrooms in this dish. Sounds phenomenal!
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Thanks Jed, the two shrooms made for an earthy yet very tasty dinner.
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What a clever idea for a quick meal! š
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Thank you Lorraine, it’s been a staple in our home for years.
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I just love the crock pot.. its the most important tool in my home, especially in the winter. And this risotto looks absolutely amazing. It definitely looks like an amazing meal
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Thank you kindly Kay! It’s true that I generally drag the crock pot out only in the winter! I wonder why, because it’s an efficient way to cook and it doesn’t generate much heat! I’ll have to rethink that!
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This looks easy and yummy — a combination I find irresistible. I’ll have to give this a go on our next ski day.
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You guys go with the ponytails? That’s really great to start them early!
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This is such an amazingly easy recipe to put together, I do not have a slow cooker, but I guess I could bring it to boil on top of the stove, lower temp to simmer, return few hours later and meal is ready.
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The thing about a slow cooker, Norma, is that you can leave it unattended. I don’t think I would do that with a flame or even a burner.
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I just love risotto and this one looks great!
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Thank you kindly! Welcome to my blog; I shall wonder over and check out your blog soon!
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Very tasty and hearty meal to enjoy after a day of such fun … for anyone who hasn’t had 2 hip replacements, 2 bad knees. Well, let’s just not go into any more detail. š
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Oh my, Maria, that must be difficult to deal with! JT had been injured by a snow boarder a couple of years ago in Whistler and he is so careful now with that knee.
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What fun to be able to go snow skiing close by…something I have yet to do. Your dish makes me want to get my slow cooker out right away!
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Hi Betsy.
We’re quite fortunate to have reasonable hills relatively close!
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Oh I was wondering when I saw the title. I love the richness of the mushrooms with the beans. Great risotto!
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Thanks Greg! It was very satisfying!
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I love this recipe.. and I haven’t used my slow cooker in ages. I think I just forget I have it… until this morning:)
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I usually forget about ours too, Barbara, but when we started talking about skiing it came up! Voila! Dinner for two!
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I have a bag of navy beans with no where to go in my pantry. I think I’m going to give this a shot. š I’ve never been skiing. It does look like fun, but I prefer sledding – that way I’m already on my butt. š
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I hear you Kristy! I did well this time, no tumbles! But then again I didn’t really push myself because of my shoulder! Damn thing!
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Aren’t slow cookers the best? Nothing like coming home to a kitchen filled with that heavenly aroma of a dinner just waiting to be served. This bean ‘risotto’ would be perfect to come home to after a day of skiing.
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That’s so true John; it really was wonderful with a mellowing bottle of wine!
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Yes, yes — by all means, use up those odds and ends: stews and soups are perfect for using little bits of things and for warming you on cold days.
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That’s exactly what I thought; I really hate throwing out food.
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I can understand that after a day’s skiing you would love to come home to a meal like this. Thank goodness for slow cookers! Love how you can just pack up and go skiing for a day – foreign concept around here!
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Wow Charlie, I thought you did have skiing down under! Go figure.
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