Vegetarian Sierra Stew - freerecipeonline.net

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Vegetarian Sierra Stew

Category

Crockpot

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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

Procedures

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.

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<h1>Vegetarian Sierra Stew</h1>
 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 
 
 <hr hieght="1">
 Procudures
 
 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. 
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