Mexi-Beans ’N Greens Stew

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Slow Cooker Mexi-Beans ’N Greens Stew Recipes

Ingredients:

  • 2 quarts water
  • 2 cups dried pinto beans
  • 1⁄2 cup each: coarsely chopped onion, poblano chili, red bell pepper
  • 4 cloves garlic, minced
  • 1 tablespoon finely chopped gingerroot
  • 1–2 teaspoons minced serrano chilies
  • 2 teaspoons each: chili powder, dried oregano leaves
  • 1 teaspoon ground cumin
  • 1 can (141⁄2 ounces) diced tomatoes
  • 2 cups coarsely chopped turnip or mustard greens
  • Salt and cayenne pepper, to taste

Instructions:

  1. Combine all ingredients, except tomatoes, greens, salt, and cayenne pepper, in 6-quart slow cooker; Cover and cook on low until beans are tender, 7 to 8 hours, adding tomatoes with liquid and greens during last 30 minutes.
  2. Season to taste with salt and cayenne pepper.

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