Rice & Beans Stew

  
Get it? I took the rice and beans that I love to make and turned it into a stew. I had to give up my large crock pot when I moved to NYC. Luckily, I was just given a new one that is NYC apartment sized, four quarts. This means that the recipe will fit standard sized crock pots. What you will need:

10 oz frozen diced butternut squash

1 onion diced

1 can navy beans, drained

28 oz can diced fire roasted tomatoes

1 cup brown rice

1 cup coarsely chopped, stems removed, kale

1 not-chick’n bouillon cube

4 cups water

Vegan sour cream (optional)

Avocado (optional)

Place everything but the sour cream and avocado in a crock pot. Cook on low for eight hours. Ladle into bowls and top with avocado slices and a scoop of sour cream. Yummers!

Written by Deanna Meyler, PhD

Certified Vegan Lifestyle Coach & Educator. Sharing an everyday approach to being vegan.

Share your thoughts!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: