Easy crockpot black beans with tomatoes and peppers.
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.
Serves 6.
