What you need:
- 3 (15.5 oz) cans red beans, rinsed and drained
- 1/2 cup celery, chopped
- 1/2 cup green pepper, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 c chicken broth
- 2 T olive oil
- 11/2 t ground cumin
- 1/4 t black pepper
What you do:
- Heat oil in a large skillet. Add onion, celery, green pepper and
garlic and cook until tender. Place vegetables and remaining
ingredients into crock-pot and stir. Cook, covered, for 6 hours
on low. Serve over rice.
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