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

There is a glorious sequel to saving, justifying grace. The grace that justifies (declaring us holy in God's sight) becomes the grace that sanctifies (making us ever more holy in daily life). It is a prevailing, unstoppable grace that doesn't close up shop the day after the sinner’s prayer. It's the power of God to help us overcome sin, and a potent weapon in the fierce struggles that accompany life after the honeymoon of conversion. Conversion, like a wedding, is hardly the end of the story – it's just the beginning.

Dave Harvey

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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