Bean and Veggie Crockpot Dish

The following recipe is a new twist on beans and rice with the convenience of a crock pot.

• 1 Tb olive oil
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 3 leeks, chopped and soaked in a bowl of water to release excess dirt
• 1 large red bell pepper, chopped
• 2 medium sweet potatoes, peeled and chopped
• 1 small bunch of carrots, chopped
• 2 15-ounce cans of kidney beans, drained and rinsed
• 1 quart of vegetable broth
• 1 Tb chili powder
• salt and pepper to taste
• 3 cups prepared brown rice

Heat oil in crock pot on high.  Add garlic and onion and saute until softened and translucent, about 5 minutes.  Stir in other vegetables, beans and spices.  Add broth.  Cook on high for 3 hours or on low for 6 hours.  Serve over prepared brown rice.

The great thing about this recipe is that you can adapt it to include your favorite vegetables or better yet, what’s in season.  Also, try cannellini, garbanzo or even black beans in addition or as a substitute for kidney beans.

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