- Servings: 6
|1 Tbsp||Olive Oil|
|1||Medium Yellow Onion|
|1||Medium Green Pepper|
|2||Medium White Potatoes|
|1 cup||Baby Carrots|
|2× 15.5 oz cans||Kidney Beans, rinsed and drained|
|4 cups||Vegetable Broth|
|1 Tbsp||Chili Powder|
|¼ tsp||Coarse Ground Black Pepper|
|3 cups||Cooked Brown Rice|
|Tabasco Sauce, optional|
Heat oil in crock pot on high setting.
Using a garlic press, crush garlic cloves directly into crock pot.
Stir and allow to simmer while chopping remaining vegetables.
Chop onion into large chunks, as for a stew and stew into crock pot.
Slice white ends of the leeks into 1/4" rounds, discarding green tops and stir into crock pot.
Chop green pepper into large chunks and stir into crock pot.
Chop potatoes into eight pieces each, leaving skins on.
Add potatoes, carrots, beans broth, chili powder, salt and pepper to crock pot.
Stir all the ingredients together well.
Cover and cook until potatoes are done, 3 hours on high or 6 to 8 hours on low.
Serve red beans over a bed of rice accompanied with Tabasco sauce, if desired.
Adding potatoes and carrots to the standard red beans and rice, makes a hearty, well balanced meal.