*  Exported from  MasterCook  *

                         Vegetarian Sierra Stew

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Stews                            Vegetables
               Beef                             Casseroles
               Crockpot

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      Cup           uncooked kidney beans
  2      Tablespoons   Olive Oil
  1      Large         Onion -- thinly sliced
  4      Large   clov  garlic -- minced
  1                    green bell pepper
                       -- (Seeded And Coarsely
                       Chopped)
  1      Cup           green cabbage
                       -- (Coarsely Chopped)
    1/2  Cup           Diced Russet Potatoes -- unpeeled
  1      Can           Tomatoes/16 Oz -- including liquid
  1      Tablespoon    Chili Powder
                       or more to taste
    1/2  Teaspoon      Ground Cumin
    1/2  Cup           Uncooked Brown Rice
  4      Cups          Water Or Vegetable Broth
                       Salt Free Seasoning
                       Black Pepper To Taste

   Optional garnishes: 1/4 cup jalapeno- or pepper-flavored monterey jack
cheese, salsa and/or low-fat sour cream or nonfat yogurt.  Wash kidney
beans well, removing any pebbles or misshapen beans. Place in a large bowl
and cover with cold water. Let  beans soak overnight, then drain the
water. Rinse well and set aside. In a  large Dutch oven over medium-high
heat, heat oil and saute onion and  garlic until onion is soft, about 3 to
5 minutes.   Add bell pepper,  cabbage, potatoes, tomatoes with liquid,
chili powder and cumin. Continue  cooking, stirring frequently, for 3
minutes. Add rice, water or broth and  beans. Cover and cook on low heat
for 2 hours on stovetop or 6 hours in a slow cooker, until stew is thick
and beans and rice are  tender.   Season with salt-free seasoning and
pepper. Serve and top with  garnishes, if desired.  Serves 6 to 8.





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