Black Bean Mexican Stew

My friend made this stew, and gave me some leftovers.  It was so delicious!  I made it all in the crockpot, at 8AM, and we ate it for dinner at 5PM.  At first, you will think that there is not enough liquid, but then all of the veggies release their moisture, et voila!

Ingredients

• 1 can Fat Free Refried Beans
• 1 32 oz can of Black Beans (or 2 cups soaked and cooked)
• 1-1 1/2 cups of Salsa (your choice)
• 4 carrots, chopped
• 3 stalks of celery, chopped
• 1 red bell peppers, chopped
• 1 zucchini, chopped
• 1 large onion, chopped
• sea salt
• black pepper
• cumin
• garlic powder
• chili powder
• dried oregano
• Water if necessary

 

For the Crock Pot: Add all ingredients to the Crock insert. Place insert into the warmer. Turn on Low for 4 hours or until you need to eat.