Pintos Piccadilly crockpot

 Another recipe from a cookbook found at the antique store. I love the combination of flavors in this dish.

INGREDIENTS 

1 tablespoon olive oil 

1 medium yellow onion, chopped 

1 small red bell pepper, seeded and chopped 

2 garlic cloves, minced 

2 cans 15.6 ounce each pinto beans, drained and rinsed 

1 can 14.5 ounce diced tomatoes ( I use fire roasted and don’t drain)

1 can 4 oz diced green chiles, drained 

1 apple peeled, cored and chopped ( Granny Smith or whatever)

1 cup vegetable stock 

Salt and pepper 

2 cups rice cooked

1/2 cup golden raisins 

1/4 cup sliced black olives 

Optional 2 tablespoons chopped fresh parsley or cilantro 

2 tablespoons slivered almonds toasted (  I didn’t toast)

Crispy corn tacos broken up when serving and vegan shredded cheddar.

1. Heat olive oil in skillet over medium heat. Add onion, bell pepper, cover and cook until softened— about 5 minutes.

2. Transfer vegetables to 3 & 1/2 to 4 quart slow cooker. Add garlic, beans, tomatoes, chilies, apple, and stock. Season with salt and pepper, cover cook on low 6-8 hours.

3. About 10 minutes before serving, stir in rice, raisins, olives, parsley, and almonds. Good with enchilada sauce! Broken up crispy corn tacos or chips good when serving. Vegan cheddar too.