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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 4 |
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Pinto benas replace the traditional ground beef in this vibrant Mexican dish that is at once sweet, spicy, hot and piquant. Recipe is from my Fresh from the Vegetarian Slow Cooker cookbook. Ingredients:
1 tablespoon olive oil |
1 medium yellow onion, chopped |
1 small red bell pepper, seeded and chopped |
2 garlic cloves, minced |
2 (15 1/2 ounce) cans pinto beans, rinsed and drained |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 (4 ounce) can diced mild green chilies, drained |
1 granny-smith apple, peeled, cored and chopped |
1 cup vegetable stock |
salt & freshly ground black pepper |
2 cups long grain rice, cooked (or brown rice) |
1/2 cup golden raisin |
1/4 cup black olives, drained and sliced |
2 tablespoons fresh parsley, chopped |
2 tablespoons slivered almonds, toasted |
Directions:
1. Heat oil in a large skillet over medium heat. Add the onion and bell pepper, cover and cook until softened, about 5 minutes.
2. Transfer the vegetables to a 3 1/2 -4 quart slow cooker. Add the garlic, beans, tomatoes, chilies, apple, and stock; season with salt and pepper, cover and cook on low for 6-8 hours. About 10 minutes before serving, stir in the rice, raisins, olives, parsley and almonds.
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