Gypsy Stew

Yield: 8 servings

Ingredients

• 1 1/2 cups dried garbanzo or navy beans
• 1 (10 ounce) box frozen chopped spinach
• 1/4 pound pork tenderloin or skinless, boneless chicken breast (optional)
• 2 (14 1/2 ounce) cans chicken broth, 1/3 less sodium
• 1 cup water
• 1 (14 1/2 ounce) can stewed tomatoes
• 1 large sweet potato, peeled and cubed
• 1 onion
• 1 red or yellow bell pepper
• 2 teaspoons paprika
• 2 teaspoons cumin
• 1/4 teaspoon cinnamon
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 8 grinds fresh ground pepper
• 8 dashes cayenne (optional)

Instructions

1. Five to 11 hours before serving, sort and rinse beans, and place in a 3 1/2-quart slow cooker.
2. Place spinach in a microwave-safe dish and defrost in microwave, 3 minutes.
3. Cut meat into 1/2 inch cubes.
4. Cut vegetables into wedges.
5. Add all ingredients to slow cooker.
6. Cover and cook on LOW for 10 to 11 hours or on HIGH for 5 to 6 hours until beans are tender.