Recipe - Provencal Bean Pot

1 One half tablespoon Olive oil
8 Links soy sausage; up to 10
1 lg Onion; chopped
4 Cloves garlic; minced
2 md Carrots; cut or sliced up
4 Celery stalks; minced
Three fourths cup Vegetable stock or water
4 cup Cooked navy beans; drained
(canned
; okay)
1 116 ounce ca minced tomatoes;
undrained
2 teaspoon Marjoram
One half Teaspoon; thyme and rosemary
Salt and freshly ground
pepper
One half cup Chopped fresh parsley

1. In a large nonstick skillet, heat just enough of the oil to lightly
coat the bottom of the pan. When hot, arrange soy sausage links in the
skillet and cook over mediumhigh heat, gently turning them until all sides
are golden brown. Remove from heat and set aside until needed. 2. Heat
remaining oil in a soup pot or steepsided stirfry pan. Add onion and
garlic and saut? over medium heat until golden, about 8 minutes. 3. Add
carrots, celery, and vegetable stock. Bring to a simmer, cover, and cook
for 10 minutes. 4. Stir in beans, tomatoes, marjoram, thyme, and rosemary.
Bring to a simmer, cover, and cook over medium heat for 15 to 20 minutes.
If needed, add a small amount of water, enough to make the stew moist but
not soupy. 5. Cut the soy sausage links into 3/4inchthick slices and stir
into the stew. Season to taste with salt and pepper. 6. If time allows, let
the stew stand for an hour or two before serving; then heat through as
needed. Just befor! e serving, stir in parsley. Serve in shallow bowls.
Makes 6