Vegetarian Sierra Stew

• 1 cup red kidney beans uncooked
• 2 tablespoons olive oil
• 1 each onions large, thinly sliced
• 4 each garlic cloves large, minced
• 1 each green bell peppers seeded and coarsely chopped
• 1 cup cabbage coarsely chopped
• 1/2 cup russet potatoes
• 16 ounces tomatoes including liquid
• 1 tablespoon chili powder or more to taste
• 1/2 teaspoon cumin ground
• 1/2 cup rice uncooked rice, brown
• 4 cups water or vegetable broth
• 1 x seasoning mix salt free, to taste
• 1 x black pepper to taste

1. Optional garnishes: 1/4 cup jalapeno- or pepper-flavored monterey jack cheese, salsa and/or low-fat sour cream or nonfat yogurt.
2. Wash kidney beans well, removing any pebbles or mis-shaped beans.
3. Place in a large bowl and cover with cold water.
4. Let beans soak overnight, then drain the water.
5. Rinse well and set aside.
6. 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.
7. Add bell pepper, cabbage, potatoes, tomatoes with liquid, chili powder and cumin.
8. Continue cooking, stirring frequently, for 3 minutes.
9. Add rice, water or broth and beans.
10. 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.
11. Season with salt-free seasoning and pepper.
12. Serve and top with garnishes, if desired.

red kidney beans, olive oil, onions, garlic, green bell peppers, cabbage, russet potatoes, tomatoes, chili powder, cumin ground, rice, water, seasoning mix salt, black pepper

Taken from recipeland.com/recipe/v/vegetarian-sierra-stew-34940 (may not work)