Vegetarian Sierra Stew
Yield
6 servingsPrep
20 minCook
Ready
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
red kidney beans
uncooked |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
onions
large, thinly sliced |
|
| 4 | each |
garlic cloves
large, minced |
|
| 1 | each |
green bell peppers
seeded and coarsely chopped |
|
| 1 | cup |
cabbage
coarsely chopped |
|
| ½ | cup |
russet potatoes
|
*
|
| 16 | ounces |
tomatoes
including liquid |
|
| 1 | tablespoon |
chili powder
or more to taste |
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | cup |
rice
uncooked rice, brown |
|
| 4 | cups |
water
or vegetable broth |
|
| 1 | x |
seasoning mix
salt free, to taste |
* |
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
red kidney beans
uncooked |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
onions
large, thinly sliced |
|
| 4 | each |
garlic cloves
large, minced |
|
| 1 | each |
green bell peppers
seeded and coarsely chopped |
|
| 237 | ml |
cabbage
coarsely chopped |
|
| 118 | ml |
russet potatoes
|
*
|
| 462.4 | ml/g |
tomatoes
including liquid |
|
| 15 | ml |
chili powder
or more to taste |
|
| 2.5 | ml |
cumin
ground |
|
| 118 | ml |
rice
uncooked rice, brown |
|
| 946 | ml |
water
or vegetable broth |
|
| 1 | x |
seasoning mix
salt free, to taste |
* |
| 1 | x |
black pepper
to taste |
*
|
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.
