| 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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