Gypsy Stew
Dinner
Crock Pot
Ingredients
1 1/2 cups dried garbanzo or navy beans
1 box (10 ounce) frozen chopped spinach
1/4 pound pork tenderloin or skinless, boneless chicken breast, optional
2 cans chicken broth (14 1/2 ounce)
1 cup water
1 can (14 1/2 ounce) 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
Five to eleven hours before serving: Sort and rinse beans, place in a 3 1/2 quart slow-cooker. Place spinach in a microwave-safe dish and defrost in microwave, 3 minutes. Cut meat into 1/2 inch cubes. Cut vegetables into wedges. Add all ingredients to slow-cooker. Cover and cook on low for 10 to 11 hours or on high for 5 to 6 hours until beans are tender.
Notes
Associated Recipes
Yield
Source
Jan's Favorite Recipes