Southwestern Potato, Bean and Rice Stew
| Yield: | 8 Servings |
| Categories: | Soups |
| 1 | tb | Vegetable oil or shortening; |
| 2 | md | Onions; diced |
| 1 | lg | Carrot; peeled and diced |
| 1 | Rib celery; diced | |
| 6 | Cloves garlic; minced | |
| 4 | Jalapeno pepper; seeded and minced | |
| 1 | Bay leaf; | |
| 1/2 | ts | Dried basil; |
| 1/2 | ts | Dried thyme; |
| 1 | ts | Ground cumin; |
| 1/2 | c | Black beans; picked over & rinsed |
| 6 | c | Water (more if needed); |
| 24 | oz | Canned chopped tomatoes; |
| 2 | md | Idaho potatoes; peeled and diced |
| 1 | c | Rice; |
| 3 | tb | Cilantro; chopped |
| Salt; pepper to taste, |
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