Pintos Picadillo

• 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

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.

olive oil, yellow onion, red bell pepper, garlic, pinto beans, tomatoes, green chilies, apple, vegetable stock, salt, long grain rice, golden raisin, black olives, fresh parsley, slivered almonds

Taken from www.food.com/recipe/pintos-picadillo-493701 (may not work)