Preparation:
Saute onions in the olive oil. (I used cooking wine instead to cut out
the fat). Add garlic a bit later. After onion and garlic are have
turned golden brown, add cumin, cayenne, and whatever other spices you
might like. Fry for a couple of minutes.
Next, add the peppers, saute them for a few minutes. Put the crushed
tomatoes, corn, beans and picante sauce into the crock pot, and add the
onion mixture. Cook on low about 10 hours.
Serve with grated cheddar and cashew nuts, if desired.
Note:
-----
I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I
had to cut back a little on the corn too, so you will have to vary the
sizes above depending on the size of your crockpo |
