Vegetarian Sierra Stew Recipe
Tagged in Crockpot
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Directions
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.
Ingredients
- 1 cup uncooked kidney beans
- 2 tablespoons olive oil
- 1 large onion -- thinly sliced
- 4 large cloves 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
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