Vegetarian Sierra Stew

Recipe: Vegetarian Sierra Stew


  • 1 Cup uncooked kidney beans
  • 2 Tablespoons Olive Oil
  • 1 Large Onion — thinly sliced
  • 4 Large clov garlic — minced
  • 1 green bell pepper — (Seeded And Coarsely Chopped)
  • 1 Cup green cabbage — (Coarsely Chopped)
  • 1/2 Cup Diced Russet Potatoes — unpeeled
  • 1 Can Tomatoes/16 Oz — including liquid
  • 1 Tablespoon Chili Powder or more to taste
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Cup Uncooked Brown Rice
  • 4 Cups Water Or Vegetable
  • Broth Salt
  • Free Seasoning Black Pepper To Taste
  • Optional garnishes: 1/4 cup jalapeno- or pepper-flavored monterey jack cheese, salsa and/or low-fat sour cream or nonfat yogurt.


  1. Wash kidney beans well, removing any pebbles or misshapen beans. Place in a large bowl and cover with cold water. Let beans soak overnight, then drain the water.
  2. Rinse well and set aside. 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.
  3. Add bell pepper, cabbage, potatoes, tomatoes with liquid, chili powder and cumin.
  4. Continue cooking, stirring frequently, for 3 minutes. Add rice, water or broth and beans.
  5. 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.
  6. Season with salt-free seasoning and pepper. Serve and top with garnishes, if desired.

Number of servings (yield): 6

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)