Tuesday, January 27, 2015

Provencale Bean Soup

Prep : 15 minutes Cook : 6 hours Makes 6 servings 

1                  boneless beef sirloin tip roast (2-1/2 pounds) cut in half
2                 teaspoons canola oil
2                 cans  white  kidney beans  or  navy beans ( rinsed and drained)
1-1/2          cups sliced fresh mushrooms 
1/3             cup sliced green onions
2                garlic cloves , minced 
1-1/2         cups brewed coffee 
1                teaspoon Liquid Smoke ***optional
1/2            teaspoon salt 
1/2            teaspoon chili powder 
1/4            teaspoon pepper 
1/4            cup cornstarch
1/3            cup cold water 

1 . In a large nonstick skillet , brown roast on all sides in oil over medium-high heat . Place in a 5-quart slow cooker . In the same skillet , saute mushrooms , onions and garlic until tender ; stir in the coffee , Liquid Smoke if desired , salt , chili powder and pepper . Pour over roast . Cover and cook on on low for 8 hours or until meat is tender .

2 . Remove roast and keep warm . Pour cooking juices into a 2-cup measuring cup ; skim fat . In a saucepan , combine cornstarch and water until smooth . Gradually stir in 2 cups cooking juices . Bring to a boil ; cook and stir for 2 minutes or until thickened . Serve with sliced beef .

Day-old coffee is the key to this flavorful beef roast that simmers in the slow cooker until it's fall-apart tender . Try it once and I'm sure you'll cook it again .
Heart  healthy


  1. This soup looks delicious PIC. I am going to make it tomorrow. Just one question. Where are the beans?
    Love you
    beany Genie

  2. Hahahaha ,
    I said what , I forgot the beans ... I put them under the canola oil , you can use 1 or 2 cans your choice or any bean you have on hand .
    Thanks , I didn't know I forgot the beans .
    Love you
    Forgetful witchy


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