1 Cup uncooked kidney beans

2 Tablespoons Olive Oil

1 Large Onion -- thinly sliced

4 Large clov garlic -- minced

1 green bell pepper

-- (Seeded And Coarsely Chopped) 1 Cup green cabbage

-- (Coarsely Chopped) 1/2 Cup Diced Russet Potatoes -- unpeeled

1 Can Tomatoes/16 Oz -- including liquid

1 Tablespoon Chili Powder

or more to taste 1/2 Teaspoon Ground Cumin

1/2 Cup Uncooked Brown Rice

4 Cups Water Or Vegetable Broth

Salt Free Seasoning Black Pepper To Taste

Optional garnishes: 1/4 cup jalapeno- or pepper-flavored monterey jack cheese, salsa and/or low-fat sour cream or nonfat yogurt. Wash kidney beans well, removing any pebbles or misshapen beans. Place in a large bowl and cover with cold water. Let beans soak overnight, then drain the water. 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, stirring frequently, for 3 minutes. Add rice, water or broth and beans. Cover and cook on low heat for 2 hours on stovetop or 6 hours in a slow cooker, until stew is thick and beans and rice are tender. Season with salt-free seasoning and pepper. Serve and top with garnishes, if desired. Serves 6 to 8.