Ingredients Jump to Instructions ↓

  1. 1 Cup uncooked kidney beans

  2. 2 Tablespoons Olive Oil

  3. 1 Large Onion -- thinly sliced

  4. 4 Large clov garlic -- minced

  5. 1 green bell pepper -- (Seeded And Coarsely Chopped)

  6. 1 Cup green cabbage -- (Coarsely Chopped)

  7. 1/2 Cup Diced Russet Potatoes -- unpeeled

  8. 1 Can Tomatoes/

  9. 16 Oz -- including liquid

  10. 1 Tablespoon Chili Powder or more to taste

  11. 1/2 Teaspoon Ground Cumin

  12. 1/2 Cup Uncooked Brown Rice

  13. 4 Cups Water Or Vegetable Broth Salt Free Seasoning Black Pepper To Taste

Instructions Jump to Ingredients ↑

  1. 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. Serves 6 to 8.


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