This stew is easy to prepare, but can take a while to cook. This should be enough for two people for two nights.
1 15-ounce can of kidney beans (or uncooked beans)
1 large thinly sliced onion
4 chopped garlic cloves
1 coarsely chopped green pepper
1 cup of coarsely chopped green cabbage
1/2 cup of diced russet potatoes
16 ounce can of tomatoes
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 cup uncooked brown rice
4 cups of water or vegetable broth
In a large pot over medium high heat, heat 2 tablespoons of olive oil and saute onion and garlic until the onion is soft.
Add bell pepper, cabbage, potatoes, tomatoes, chili powder and cumin.
Continue cooking, stirring frequently for 3 minutes. Add the rice, water or veggie broth, and beans.
Cover and cook on a low heat for two hours, until stew is thick, and the rice and beans are tender.
If you used canned beans, cooking time will be less. Top with grated cheese if desired.