Recipe - Red Hot Beans And Broccoli

1 md Onion; chopped
1 Green or red pepper; chopped
2 Stalks celery; chopped
2 cn (15 ounce) dark red kidney
beans; drained
1 cn (14 ounce) stewed tomatoes +
juice
1 md Head broccoli; (about 11/2
pounds) cut into florets
One half cup Water
1 teaspoon Hot pepper sauce; up to 2
One half teaspoon Freshly ground hot pepper
One half teaspoon Salt
One fourth teaspoon Cayenne pepper
4 Cloves garlic; minced
1 teaspoon Cumin
2 tablespoon Chopped parsley; (or 1 Tb
dried parsley), up to 3

It's adapted from Vegetarian Times Vegetarian Entertaining, actually I
added a few extra spices. On a scale from 110 for hotness, its about a 4.

Spray a large pan with a light coating of cooking spray and saute the
onion, pepper, and celery for 57 minutes. Stir in the remaining
ingredients except for the parsley; cover and cook on medium heat until the
broccoli is tender, about 1215 minutes. Stir in the parsley and remove
from heat. Set aside for about 15 minutes. Serve over rice or pasta.
Posted to fatfree digest by JBennicoff JBennicoff@aol.com on Apr 18, 1998