Fat Tuesdays Skinny Red Beans
Ingredients
- 2 c Onion chopped
- 2 ts olive oil
- 1 c Chopped carrots
- 1/4 ts Dried thyme
- 1 tb Brown sugar
- 1 ts Dried basil
- Fresh parsley; or
- 1 ts Dried Oregano
- 1 ts Dried marjoram
- 1 c Bell peppers; chopped,
- 1 pn Cayenne; or to taste
- 1 tb Garlic minced
- 1 c Okra; frozen, sliced
- 1 c Celery chopped
- 1 1/2 c Canned kidney beans; (15oz
- salt and pepper to taste
- 3 c Canned tomatoes; (28 oz can-
- 1 tb Dijon mustard
- Minced scallions; chopped
Instructions
- 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 1/4 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” on Nov 24, 1997
