*  Exported from  MasterCook  *
                           Vegetarian Sierra Stew
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Stews                            Vegetables
                 Beef                             Casseroles
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
    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.  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. 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.   Add bell pepper,  cabbage, potatoes, tomatoes with liquid, 
 chili powder and cumin. Continue  cooking, stirring frequently, for 3 
 minutes. Add rice, water or broth and  beans. 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.   Season with salt-free seasoning and 
 pepper. Serve and top with  garnishes, if desired.  Serves 6 to 8.
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