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Ingredients
- 1 onion
- 1 green bell pepper
- 4 cloves garlic
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Method
- Dice the onion, green pepper, garlic, carrots, and tempeh. Sauté briefly in olive oil in skillet.
- Combine with onion soup mix, cumin, beans, and barbecue sauce in slow cooker. You may want to slightly mash the pinto beans.
- Cook on Low 8–9 hours.
- Serve on buns. Open-faced is less sloppy!