Vegetarian Southwest One-Pot Dinner
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"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."
Original recipe yield: 6 servings.
- Cook Time:
- 2 Hours 30 Minutes
- Ready In:
- 2 Hours 30 Minutes
- Servings:
- 6
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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
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DIRECTIONS:
- 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.
- Cover and cook on high for 2 hours. Stir in rice, and cheese. Continue to cook for a further 30 minutes.
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