Pinto Picadillo - Vegan

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Pinto Picadillo - Vegan

 

1 tablespoon olive oil

1 medium-size yellow onion, chopped

1 small red bell pepper, seeded and chopped

2 garlic cloves, minced

3 cups slow-cooked or two 15.5-ounce cans pinto beans, drained and rinsed

One 14.5-ounce can diced tomatoes, drained

One 4-ounce can diced green chiles, drained

1 Granny Smith apple, peeled, cored, and chopped

1 cup vegetable stock

Salt and freshly ground black pepper

2 cups cooked long-grain white or brown rice

1/2 cup golden raisins

1/4 cup sliced black olives, drained

2 tablespoons chopped fresh parsley leaves

2 tablespoons slivered almonds, toasted

 

 

 

 

 

Heat the oil in a large skillet over medium heat. Add the onion and bell pepper,

cover, and cook until softened, about 5 minutes.

 

Transfer the vegetables to a 3 1/2- to 4-quart slow cooker. Add the garlic,

beans, tomatoes, chiles., apples, and stock; season with salt and pepper, cover,

and cook on Low for 6 to 8 hours.

 

About 10 minutes before serving, stir in the rice, raisins, olives, parsley, and

almonds.

 

Servings: 4

Slow Cooker Size: 3 1/2 to 4 quart

Cook Time: 6 to 8 hours

Setting: Low

 

Source: Robin Robertson - " Fresh from the Vegetarian Slow Cooker

Formatted by Chupa Babi: 06.18.08

 

Pinto beans replace the traditional ground beef in this vibrant Mexican dish

that is at once sweet, spicy, hot, and piquant.

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