Friday, November 6, 2009

Southwestern Bean Medley

1 can (14 oz) vegetable broth *you could use beef or chicken broth as well
1 tbl. chili powder
1 tsp. cumin
1 can black beans, rinsed and drained
1 can chickpeas (garbanzo beans), rinsed and drained
1 can white kidney beans (cannellini), rinsed and drained
1/2 c. dried lentils
1 can diced tomatoes
1 can green chilies

Mix broth, chili powder, cumin, black beans, chickpeas, kidney beans and lentils in a crock pot that has been sprayed with a non-stick spray. Cook on low for 6-7 hours, or on high for 4-5. Add the tomatoes and chilies during the last hour of cooking. Serve over rice.