Yield: 6 Servings
|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.
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