|Crockpot Butterbean Stew|
Here's a lima bean stew that came out just about perfect and intensely fragrant--one of those happy accidents. All amounts are approximate, but try it this way before doing extensive doctoring, would be my suggestion; you won't be sorry, I promise.
Put everything but the Maggi, rice and salt in a crockpot (salt makes
beans get tender much slower.) Cook on "high" till the beans are tender
and the smell is driving you crazy; 20-30 min. before ready to serve,
add rice, salt and Maggi.
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