Vegetarian Southwest One-Pot Dinner

Easy, delicious slow cooker recipe that uses some of those dry beans hiding in your pantry. Just about any bean can be substituted for the black-eyed peas. If you don’t want to soak beans overnight, you can use the canned variety.

INGRIDIENT

1 ½ cups dried black-eyed peas, soaked overnight

1 green bell pepper, diced

1 onion, chopped

garlic cloves, chopped

1 (10 ounce) can sweet corn, drained

1 (28 ounce) can diced tomatoes

¼ cup chili powder

2 teaspoons ground cumin

2 cups cooked rice

½ cup shredded Cheddar cheese

DIRECTION

Step: 1

Drain and rinse black-eyed peas thoroughly. Place peas, green pepper, onion, garlic, corn, and tomatoes, in slow cooker. Season with chili powder, and cumin; stir until well blended.

Step: 2

Cover and cook on high for 2 hours. Stir in rice, and cheese. Continue to cook for a further 30 minutes.

NUTRITION FACT

Per Serving: 342 calories; protein 17.3g; carbohydrates 59g; fat 6.2g; cholesterol 12.1mg; sodium 459.9mg.

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