Veg Slow Cooker -- Picadillo Sweet Beans

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* Exported from MasterCook *

 

Picadillo Sweet Beans

 

Recipe By :The Vegetarian Slow Cooker, Joanna White

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Legumes Main Dishes

The Vegetarian Slow Cooker

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons butter

1 large red bell pepper -- diced

1 large green bell pepper -- diced

1 medium onion -- chopped

1 teaspoon minced garlic

1/2 cup tomato sauce

2 15 oz cans kidney beans -- with liquid

1/4 cup raisins -- (to 1/2 cup)

1 tablespoon ground cumin

1/4 teaspoon cayenne pepper

 

In a skillet on medium-high, melt butter and saute peppers, onion, and garlic

for about 5 minutes or until onion is soft.

 

Transfer pepper mixture to the slow cooker with tomato sauce, kidney beans,

raisins, cumin, and cayenne. Cover and cook on low heat for 6 to 8 hours.

Taste and adjust seasonings.

 

S(ISBN):

" 1-55867-268-0 "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 553 Calories; 5g Fat (8.5% calories from

fat); 35g Protein; 96g Carbohydrate; 37g Dietary Fiber; 10mg Cholesterol; 200mg

Sodium. Exchanges: 5 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2

Fruit; 1 Fat.

 

Serving Ideas : This fast recipe can be served over cornbread, couscous, or

sweet potatoes. A cucumber salad would be a good accompaniment for this dish.

 

NOTES : Black beans, pinto beans, or garbanzos may be substituted for kidney

beans. You can substitute 1 1/2 cups of dried beans for the canned beans;

simply cover with water, cook on high heat for 2 hours, add remaining

ingredients, and cook on low heat for 8 to 9 hours.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0