Slow Spanish Beans and Rice


1 tablespoon olive oil

1 medium-sized yellow onion, chopped

1 small red or green capsicum, seeded and chopped

2 garlic cloves, minced

¼ cup tomato paste

2 teaspoons chilli powder

2 x 400g cans pinto or kidney beans, drained and rinsed

1 x 400g can diced tomatoes, with their juices

1 ½ cups water

1 tablespoon tamari or other soy sauce

Salt and freshly ground black pepper

3 cups cooked long-grain brown rice


  1. Heat the oil in a medium skillet over medium heat. Add the onion, capsicum and garlic, cover and cook until softened, about 5 minutes. Add the tomato paste and chilli powder and stir to coat.

  2. Transfer the onion mixture to a 4 litre slow cooker. Add the beans, tomatoes, water and tamari; season with salt and pepper, cover, and cook on Low for 6 to 8 hours.

  3. About 10 minutes before serving time, stir in the rice.