(Ingredients:
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1 large red bell pepper, chopped
- 1 large green or yellow bell pepper, chopped
- 3 to 4 cloves garlic, minced
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 can (28 ounces) tomatoes
- 1 cup V-8 juice
- 2 cans (15 ounces each) black beans, drained
- 1 can (4 ounces) chopped green chile peppers
- 1 small jalapeno or serrano chile pepper, seeds and membranes removed, minced, optional
- 1 tablespoon chili powder, or to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon coriander
- salt and pepper to taste
Preparation:
In a skillet over medium highheat, heat oil; add onions, bell pepper and garlic. Sauté vegetables until tender. Spoon vegetables into slow cooker.
Add remaining ingredients except salt and pepper. Cook on low 5 to 7 hours, or until stew is thick. Add salt and pepper to taste. Serve with rice
or warm flour tortillas.
Serves 6.
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Black Beans with Rice
Key West Black Beans
Black Beans with Yellow Rice
Crockpot Black Beans
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Beef with Black Beans and Rice
Easy Caribbean Black Beans and Rice
Black Beans and Chicken
Slow Cooker Black Bean Chili
Crockpot Black Bean Soup
Beans Index
Soup and Stew Recipes
Black Bean Recipes
Bean Salad Recipes
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