Recipe - Fat Tuesdays Skinny Red Beans

2 cup Onion; chopped
1 tablespoon Minced garlic
2 teaspoon Olive oil
1 cup Chopped carrots
1 cup Chopped celery
1 cup Bell peppers; chopped,
assorted
1 teaspoon Dried oregano
One fourth teaspoon Dried thyme
1 teaspoon Dried basil
1 teaspoon Dried marjoram
1 pn Cayenne; or to taste
3 cup Canned tomatoes; (28 ounce can
cut up)
1 One half cup Canned kidney beans; (15oz
can drained)
1 tablespoon Dijon mustard
1 tablespoon Brown sugar
1 cup Okra; frozen, cut or sliced up
(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 One fourth teaspoon cayenne (instead of a
pinch) and a pinch of crushed red pepper.

Recipe by: Moosewood Restaurant LowFat Favorites

Posted to Digest eatlf.v097.n299 by "William S. Grant, II"
wsgrant@artsci.wustl.edu on Nov 24, 1997