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!
