Pinto Picadillo

Right now I am soaking 1 lb of pinto beans and will put it in the slow-cooker overnight (about 8 hrs on low). In the morning while waiting for the water to boil in my teakettle, I heat 1 tbsp of olive oil in a large skillet over medium heat. Add 1 chopped yellow onion, 1 red pepper seeded and chopped, covered and cook for about 5 minutes. It will save you lots of time in the morning if you chopped and minced and in the freezer over the weekend. Transfer the vegetables to a slow cooker. Add 2 minced garlic cloves, 3 cups slow-cooked or 2 cans of pinto beans, 1 small can diced green chiles, 1 peeled, cored and chopped granny smith apple, 1 cup of vegetable stock. Season with salt and pepper. Cover and cook on low for 6-8 hrs. 10 before serving, stir in 2 cups of cooked brown rice, 1/2 cup of golden raisins, 1/4 cup sliced black olives, fresh parsley leaves and toasted slivered almonds.

Enjoy!

recipe from the Fresh From the Vegetarian Slow Cooker by Robin Robertson