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 |
