Slow cooker bean stew
Prep:
5 mins
Cook:
360 mins
A hearty bean and vegetable stew slowly cooked preserves all of the nutritional values we all want for our family.
200g dried pinto beans
200g dried black beans
400g whole plum tomatoes
400g tinned kidney beans
200g tinned sweet corn, drained
100g brown rice, uncooked
2 medium onions, chopped roughly
6 cloves of garlic, chopped
1 large yellow pepper, cut into thin chunks
1 tbsp chili powder
1 tbsp ground cumin
¼ tsp ground allspice
¼ tsp ground coriander
1 tbsp red wine vinegar
Fresh parsley, for garnish
Soak the dry beans overnight in enough water to cover them.
Combine the tomatoes, beans corn, rice, garlic, onions, and red peppers, along with the chili powder, cumin, allspice, coriander and vinegar in the slow cooker.
Cover and cook on low for 8 hours.
In the last 30 minutes, add in the kidney beans to heat through then serve hot with a scattering of parsley if using.
Serves
6
Preparation Time
5 minutes
Cooking Time
360 minutes
Main ingredients
Beans, Vegetables, Rice, Chilli, Spice, Stock/Broth
Recipe Type
Healthy, Vegetarian, Slow cooking
Special Info
Vegetarian
Level of Difficulty
Easy
