| Spicy Black Bean Stew
1 cup of water
1 large onion, chopped (1 1/2 cups)
2 medium red bell peppers, chopped (2 cups)
2 tablespoons of minced garlic
1 celery stalk, diced
1 cup of diced carrots
3 cups of fresh or canned tomatoes
1 cup of V-8 or tomato juice
one 15 ounce can of black beans or more if desired
1 cup of diced canned green chilies
3 teaspoons of chili powder, or to taste
1 teaspoon of cumin
1 teaspoon of coriander
Salt, to taste
Freshly-ground black pepper, to taste |
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In a skillet over medium-high heat, bring water to simmering; add onions, bell pepper and garlic. Cover and steam 3 minutes. Spoon into slow cooker.
Add remaining ingredients except salt and pepper. Cook on LOW 6 to 8 hours, or until stew is thick. Salt and pepper to taste. Serve with rice or potatoes or in a tortilla.
This recipe yields ?? servings.
Formatted for MC5 08-12-1999 by Joe Comiskey - joecomiskey@netzero.net |
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