Crock-pot Bean Stew
2 cups cooked beans, undrained
1 (14 ounce) can whole tomatoes, chopped
2 medium carrots, sliced
1 large onion, sliced
2 medium potatoes, cubed
2 cups celery, sliced
1 tablespoon vegan Worcestershire sauce
2 tablespoons ketchup
1/8 teaspoon nutmeg
1/8 teaspoon sage
1/8 teaspoon thyme
1 tablespoon cornstarch + water to dissolve
1. Add all the ingredients except cornstarch to a big crock-pot and mix well.
2. Cook on high for 3-4 hours, or on low for 10 hours.
3. During the last hour, add the cornstarch and water for thickening.