Pintos Picadillo

[Guest guest]

It's going into the upper 80's outside today and I refuse to light my oven.

This recipe is a great alternative to what I had originally planned for

today.

 

 

 

* Exported from MasterCook *

 

Pintos Picadillo

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Beans Crockpot

Main Dish Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium yellow onion -- chopped

1 small red bell pepper, chopped

2 cloves garlic -- minced

3 cups cooked pinto beans -- or 2 cans, rinsed & drained

14 1/2 ounces canned tomatoes -- diced & drained

4 ounces canned hot chili peppers -- drained

1 medium granny Smith apple -- peeled and chopped

1 cup vegetable broth

salt and pepper -- to taste

2 cups cooked brown rice

1/2 cup golden raisins

1/4 cup black olives -- sliced

2 tablespoons fresh parsley -- chopped

2 tablespoons slivered almonds -- toasted

 

1) Sauté the onion and peppers in water or broth for about 5 minutes,

until softened.

 

2) Toss the vegetables into a slow-cooker. Add the garlic, beans,

tomatoes, chilies, apple and broth. Season with salt and fresh ground

pepper.

 

3) Cover and cook on LOW for 6 to 8 hours.

 

4) 10 minutes before serving, stir in the rice, raisins, olives, almonds,

and parsley.

 

Description:

" Pinto beans replace the traditional ground beef in this vibrant

Mexican dish that is at once sweet, spicy, hot, and piquant. - Robin

Robertson "

Source:

" Fresh from the Vegetarian Slow Cooker "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving: 479 Calories; 6g Fat (11.0%

calories from fat); 19g Protein; 92g Carbohydrate; 16g Dietary Fiber; 1mg

Cholesterol; 975mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 2

Vegetable; 1 1/2 Fruit; 1 Fat.

 

NOTES : Sue's notes:

This is one of those easy-to-modify recipes. I've used different

beans, flavored canned tomatoes instead of plain, green olives or

none in place of the black olives, different apples - even

applesauce when I had no apples - and it tastes just as great.

 

Also, I've made this on the stove and in the microwave - just toss

everything

together and heat.

 

Nutr. Assoc. : 0 0 0 2822 0 0 0 0 0 0 0 0 0 0

[Guest guest]

Thanks for posting this review, Sue. I just got this recipe book last

week and have started trying out some of the recipes. I will be sure

to give this one a go.

 

I'm trying to imagine what the upper 80s must feel like - we seem to

have reverted to winter over here in Scotland :-(

 

Christie in Edinburgh

 

, " Sue in NJ "

<susang3 wrote:

>

> It's going into the upper 80's outside today and I refuse to light

my oven.

> This recipe is a great alternative to what I had originally planned

for

> today.

>

>

>

> * Exported from MasterCook *

>

> Pintos Picadillo

>