* Exported from MasterCook * Vegetarian Sierra Stew Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Stews Vegetables Beef Casseroles Crockpot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup uncooked kidney beans 2 Tablespoons Olive Oil 1 Large Onion -- thinly sliced 4 Large clov 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 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. - - - - - - - - - - - - - - - - - -