3 cups dry kidney beans
2 tablespoons olive oil ... optional...
1 large onion sliced thinly
4 cloves of garlic minced well
1 green pepper (can use red or yellow) chopped coarsely
1/2 cup red unpeeled potatoes diced
1 10-ounce canned tomatoes undrained
1 teaspoon chill powder (use more if you wish)
1/2 teaspoon cumin
1/2 cup uncooked brown rice (may use white if you wish)
5 cups water or vegetable broth
Salt and pepper to your liking
Grated cheese for garnish, if desired
Soak beans overnight in cold water to cover.
Drain.
Put beans in slow cooker.
In a large skillet over medium-high heat, heat oil or a small amount of liquid; sauté onion and garlic until soft ... about 3-5 minutes.
Add bell pepper, cabbage, potatoes, tomatoes, chill powder and cumin.
Continue cooking, stirring frequently for 3 minutes; transfer to slow cooker.
Add rice and water or broth; cover and cook on low 6-8 hours or until chill is thick and rice and beans are tender.
Season to taste with salt and pepper.
Garnish with cheese if desired.
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