1 Cup uncooked kidney beans
2 Tablespoons Olive Oil
1 Large Onion — thinly sliced
4 Large clov garlic — minced
1 green bell pepper
— (Seeded And Coarsely Chopped) 1 Cup green cabbage
— (Coarsely Chopped) 1/2 Cup Diced Russet Potatoes — unpeeled
1 Can Tomatoes/16 Oz — including liquid
1 Tablespoon Chili Powder
or more to taste 1/2 Teaspoon Ground Cumin
1/2 Cup Uncooked Brown Rice
4 Cups Water Or Vegetable Broth
Salt Free Seasoning Black Pepper To Taste
Optional garnishes: 1/4 cup jalapeno- or pepper-flavored monterey jack cheese, salsa and/or low-fat sour cream or nonfat yogurt. Wash kidney beans well, removing any pebbles or misshapen beans. Place in a large bowl and cover with cold water. Let beans soak overnight, then drain the water. Rinse well and set aside. In a large Dutch oven over medium-high heat, heat oil and saute onion and garlic until onion is soft, about 3 to 5 minutes. Add bell pepper, cabbage, potatoes, tomatoes with liquid, chili powder and cumin. Continue cooking, stirring frequently, for 3 minutes. Add rice, water or broth and beans. Cover and cook on low heat for 2 hours on stovetop or 6 hours in a slow cooker, until stew is thick and beans and rice are tender. Season with salt-free seasoning and pepper. Serve and top with garnishes, if desired. Serves 6 to 8.