Yes, YES I did it...I found a new vegetarian meal that my son will eat willingly and it's pretty tasty too!
This done in the crock-pot which is awesome for us cos we all know I LOVE my crock-pots :)
1 16oz. can pinto beans, drained and rinsed 1 16 oz. can kidney beans, drained
28 oz. can stewed tomatoes 1 Tbsp. oil 1 green pepper, chopped 1 shallot, chopped
1 garlic clove, minced 1 tsp. salt 1 tsp. dried oregano 1 tsp. dried basil Parmesan cheese
Directions:
Combine beans & tomatoes in slow cooker. Saute green pepper and shallot for 1 min. in olive oil until shallots become translucent. Add garlic and cook 1 min more and then transfer to slow cooker. Stir in seasonings. Cover and cook on low 7-9 hours or on high for 1-2 hours till beans are tender. To serve, sprinkle with Parmesan cheese.
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