Vegetarian Sierra Stew
Submitted by robb
Hearty vegetarian stew with kidney beans, brown rice, and cabbage simmered with Southwest spices. Stovetop or slow cooker meal ready for Tex-Mex toppings.
YIELD
6 servingsPREP
20 minCOOK
READY
This thick, rib-sticking stew proves vegetarian cooking can satisfy the heartiest appetites.
Kidney beans and brown rice cook together until tender, mingling with bell peppers, potatoes, and cabbage in a chili-spiced tomato base.
Top each bowl with pepper jack cheese, salsa, or a dollop of sour cream for a customizable Southwest feast.
Kitchen Tips
- Soak beans overnight and rinse well to reduce cooking time and improve digestibility
- Use vegetable broth instead of water for deeper, more savory flavor
- Cook low and slow for 2 hours on the stove or 6 hours in a slow cooker until beans are creamy
- Make ahead and reheat, the flavors deepen overnight in the fridge
Ingredients
Directions
Optional garnishes: ¼ 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 mis-shaped 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 sauté 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.
Comments
