Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Onion; chopped |
| 1 tablespoon | Minced garlic |
| 2 teaspoons | Olive oil |
| 1 cup | Chopped carrots |
| 1 cup | Chopped celery |
| 1 cup | Bell peppers; chopped, assorted |
| 1 teaspoon | Dried oregano |
| ¼ teaspoon | Dried thyme |
| 1 teaspoon | Dried basil |
| 1 teaspoon | Dried marjoram |
| 1 pinch | Cayenne; or to taste |
| 3 cups | Canned tomatoes; (28 oz can- cut up) |
| 1½ cup | Canned kidney beans; (15oz can - drained) |
| 1 tablespoon | Dijon mustard |
| 1 tablespoon | Brown sugar |
| 1 cup | Okra; frozen, sliced (optional) |
| Salt and pepper; to taste | |
| Fresh parsley; or | |
| Minced scallions; chopped |
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 ¼ 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@...> on Nov 24, 1997