Instructions: Wash kidney beans well, removing any pebbles or misshappen beans. Place in a large bowl and cover with cold water. Let beans soak overnight then drain. Rinse well and set aside.

In a large Dutch oven over medium-high heat, heat oil and saute onion and garlic until onion is soft, about 3 to 5 minutes. Add bell pepper, cabbage, potatoes, tomatoes with liquid, chili powder, and cumin. Continue cooking, stirrng frequently, for 3 minutes. Add rice, water or broth, and beans. Cover and cook on low heat for 2 hours on stovepot or for 6 hours in crockpot until stew is thick and beans and rice are tender.

Season with salt & pepper. Top with grated cheese if desired.

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