Recipe - Red Kidney Bean Stew

1 tablespoon Olive oil
1 lg Onion; cut or sliced up
1 lg Red pepper; seeded & chopped
2 Carrots; scraped & minced
2 Leeks or med. zucchini
cut or sliced up
2 Celery stalks; cut or sliced up
2 cup Washed & cut or sliced up mushrooms
4 Tomatoes; peeled & quartered
One half cup Dried kidney beans
soaked, cooked & drained
=OR=
1 cn (15 oz) red kidney beans,
rinsed and drained
One half teaspoon Paprika
Salt
Freshly ground black pepper

Heat the oil in a large saucepan and add the onion, red pepper, carrots,
leeks or zucchini and celery.

Cook gently for 10 minutes, covered, then add the mushrooms, tomatoes,
kidney beans, paprika and salt and pepper to taste.

Continue to cook, covered, for a further 1015 minutes. Check the seasoning
and serve.

Source: The Complete Vegetarian Cuisine by Rose Elliot ISBN: 0394571231
Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini