Vegetarian Sierra Stew

• 1 c. uncooked kidney beans
• 2 Tbsp. olive oil
• 1 large onion, thinly sliced
• 4 cloves of garlic, minced
• 1 green bell pepper, chopped
• salt and pepper to taste
• 1 c. chopped cabbage
• 1/2 c. diced unpeeled Russet potatoes
• 1 (6 oz.) can tomatoes including liquid
• 1 Tbsp. chili powder or more to taste
• 1/2 tsp. cumin
• 1/2 c. uncooked brown rice
• 4 c. water or vegetable broth

1. Wash beans.
2. Place in large bowl and cover with water.
3. Soak overnight.
4. Rinse and set aside.
5. In dutch oven over medium heat, heat oil and saute onion and garlic 3 to 5 minutes.
6. Add bell pepper, cabbage, potatoes and tomatoes with liquid, chili powder and cumin.
7. Continue cooking, stirring frequently for 3 minutes. Add rice, water or broth and beans.
8. Cover and cook over low heat 2 hours.
9. Season with salt and pepper.
10. Garnish with pepper flavored Monterey Jack cheese, salsa or sour cream.

kidney beans, olive oil, onion, garlic, green bell pepper, salt, cabbage, potatoes, tomatoes including liquid, chili powder, cumin, brown rice, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=223439 (may not work)