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.
