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Gypsy Stew

RG

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.

Yield: 8 servings




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