Fat tuesday's skinny red beans

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

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