Recipe: Peasant Stew

Peasant Stew

1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
6 chicken thighs (about 1-1/2 pounds), skinned
1 cup chopped onion
1 can (14.5-ounce) Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained
1 can (4.5-ounce) chopped green chiles, undrained
1 can (15-ounce) pinto beans, rinsed and drained
1 can (15-ounce) black beans, rinsed and drained

Combine cumin, salt, and pepper; sprinkle over chicken. Place chicken in an electric slow cooker; stir in onion, tomatoes, and chiles. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans. Cover; cook on high-heat setting 1 hour. Yield: 6 servings