Haul in the tomatoes, red and green before the frost!
This recipe was born of the fall clean up in my overgrown garden. It’s a great way to take advantage of fall garden items: onions, peas, green tomatoes, the last of the peppers or red tomatoes. These are foods you may find at a fall farmer’s market at a good price while you are getting your squash and kale for another meal!
This is a fall dish, but feels more like a last hurrah for the summer garden. It is a complete, naturally gluten-free, one-pot meal and is Instantpot-friendly. My kids really enjoyed having garden peas in place of some of the beans. It added a lot of texture and that fresh, sweet flavor. The green tomato gave a mild lemony taste.
If you are making this in the winter, don’t have access to garden vegetables, or your frost came early this year, never fear: there are easy grocery-store substitutions included in the recipe.
Fall Harvest, Slow Cooker Beans and Rice
- 2 T olive oil
- 2 C basmati rice (Basmati is very forgiving in the slow cooker.)
- 2 C chopped onion
- 4 cloves of garlic, minced
- 4 C chopped fresh tomatoes with all the juice you can save (To substitute canned tomatoes: use one can of diced tomatoes in juice and one can drained. Reduce salt by 1 tsp)
- 1 diced yellow bell pepper (red or orange are fine too)
- 2 small or 1 medium green tomato, diced small (tomatillos can be substituted)
- ½ C chopped onion greens or scallions
- 2 C low-sodium broth (chicken or vegetable)*
- 1 Tablespoon of salt
- 1 tsp freshly ground black pepper
- 2 tsp ground cumin
- 1 ½ tsp chili powder
- 1 can of black beans, rinsed and drained
- ½ C fresh or frozen peas
- ½ C chopped cilantro
- 4 T room temperature butter, cut in 4 pieces
- Salt and pepper to taste
- Heat olive oil in pan or Instantpot and toast rice, stirring frequently, for 2-3 minutes. Add the onion and garlic and a little of the salt and sauté a few more minutes. The rice should look white and chalky and the onion begin to become translucent.
- Transfer to slow cooker or continue in the Instantpot, using the slow cooker setting.
- Add tomatoes with juice, bell pepper, green tomato or tomatillos, onion greens, broth, cumin, chili powder, pepper and the rest of the salt.
- Stir and cook on high for 3 hours.
- Check for salt and pepper and gently toss in the beans, peas, cilantro, and butter before serving.
*Most dioceses allow for meat broths when abstaining. Choose your broth depending on your diocesan guidelines and personal preferences.
Copyright 2017 Kate Daneluk