Name: Fat Tuesday's Skinny Red Beans
Ingredients: 2 c Onion; chopped; 1 tb Minced garlic; 2 ts Olive oil; 1 c Chopped carrots; 1 c Chopped celery; 1 c Bell peppers; chopped, assorted; 1 ts Dried oregano; 1/4 ts Dried thyme; 1 ts Dried basil; 1 ts Dried marjoram; 1 pn Cayenne; or to taste; 3 c Canned tomatoes; (28 oz can- cut up); 1 1/2 c Canned kidney beans; (15oz can - drained); 1 tb Dijon mustard; 1 tb Brown sugar; 1 c Okra; frozen, sliced (optional); Salt and pepper; to taste; Fresh parsley; or; Minced scallions; chopped

Some Christians [consider administration]…a secondary gift, appearing less important than other functions of service. Frequently one hears pastors consider (administration being) nonessential, uninteresting, and less spiritual than, say, preaching, teaching, or counseling… People who reason this way misunderstand a significant biblical concept that sets forth the function of administration as a cherished spiritual gift.

Ted Engstrom

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Vegetarian	Beans, Main dishes, Vegetarian	6	Servings

INGREDIENTS

2	c	Onion; chopped
1	tb	Minced garlic
2	ts	Olive oil
1	c	Chopped carrots
1	c	Chopped celery
1	c	Bell peppers; chopped, assorted
1	ts	Dried oregano
1/4	ts	Dried thyme
1	ts	Dried basil
1	ts	Dried marjoram
1	pn	Cayenne; or to taste
3	c	Canned tomatoes; (28 oz can- cut up)
1 1/2	c	Canned kidney beans; (15oz can – drained)
1	tb	Dijon mustard
1	tb	Brown sugar
1	c	Okra; frozen, sliced (optional)
		Salt and pepper; to taste
		Fresh parsley; or
		Minced scallions; chopped

INSTRUCTIONS

Combine the onions, garlic, and olive oil in a soup pot. Cover and saute on
medium heat for about 8 minutes, stirring occasionally, until the onions
are softened. Add the carrots, celery, bell peppers, oregano, thyme, basil,
marjoram, and cayenne . Cover and cook for another 5 to 10 minutes,
stirring to prevent sticking. When the vegetables are just tender, stir in
the tomatoes, kidney beans, mustard, brown sugar and okra, if desired.
Simmer gently for 5 to 10 minutes. Add salt and pepper to taste and serve
topped with parsley or scallions.
Notes:
1. Serve these beans on rice (maybe topped with salsa) or in bowls as a
stew.
2. The flavors blend better if you simmer longer at the end.
3. Try it hotter if you wish - I added 1/4 teaspoon cayenne (instead of a
pinch) and a pinch of crushed red pepper.
Recipe by: Moosewood Restaurant Low-Fat Favorites
Posted to Digest eat-lf.v097.n299 by "William S. Grant, II"
<wsgrant@artsci.wustl.edu> on Nov 24, 1997

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