Vegetarian Southwest One-Pot Dinner |
|
 |
Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 6 |
|
Easy, delicious slow cooker recipe that uses some of those dry beans hiding in your pantry. Just about any bean can be substituted for the black-eyed peas. If you don't want to soak beans overnight, you can use the canned variety. Ingredients:
1 1/2 cups dried black-eyed peas, soaked overnight |
1 green bell pepper, diced |
1 onion, chopped |
garlic cloves, chopped |
1 (10 ounce) can sweet corn, drained |
1 (28 ounce) can diced tomatoes |
1/4 cup chili powder |
2 teaspoons ground cumin |
2 cups cooked rice |
1/2 cup shredded cheddar cheese |
Directions:
1. Drain and rinse black-eyed peas thoroughly. Place peas, green pepper, onion, garlic, corn, and tomatoes, in slow cooker. Season with chili powder, and cumin; stir until well blended.
2. Cover and cook on high for 2 hours. Stir in rice, and cheese. Continue to cook for a further 30 minutes.
|
|