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Ingredientes
- 2 c. onion minced
- 1 Tbsp. chopped garlic
- 2 tsp extra virgin olive oil
- 1 c. minced carrots
- 1 c. minced celery
- 1 c. bell peppers minced, assorted
- 1 tsp dry oregano
- 1/4 tsp dry thyme
- 1 tsp dry basil
- 1 tsp dry marjoram
- 1 pch cayenne or possibly to taste
- 3 c. canned tomatoes (28 ounce can- cut up)
- 1Â 1/2 c. canned kidney beans (15z can - liquid removed)
- 1 Tbsp. Dijon mustard
- 1 Tbsp. brown sugar
- 1 c. okra, frzn sliced (optional)
- Â Â salt and pepper to taste
- Â Â fresh parsley or possibly
- Â Â chopped scallions minced
Direcciones
- Combine the onions, garlic, and extra virgin olive oil in a soup pot. Cover and saute/fry on medium heat for about 8 min, stirring occasionally, till the onions are softened. Add in the carrots, celery, bell peppers, oregano, thyme, basil, marjoram, and cayenne . Cover and cook for another 5 - 10 min, stirring to prevent sticking. When the vegetables are just tender, stir in the tomatoes, kidney beans, mustard, brown sugar and okra, if you like. Simmer gently for 5 - 10 min. Add in salt and pepper to taste and serve topped with parsley or possibly scallions.
- NOTES : This went over very well, we served it over rice and it was well worth the little bit of chopping of veggies. Enjoy!
- 1. Serve these beans on rice (maybe topped with salsa) or possibly 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 tsp. cayenne
- (instead of a healthy pinch) and a healthy pinch of crushed red pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 6 servings | |
| Calories 142 | |
| Calories from Fat 21 | 15% |
| Total Fat 2.39g | 3% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 420mg | 18% |
| Potassium 659mg | 19% |
| Total Carbs 26.28g | 7% |
| Dietary Fiber 7.4g | 25% |
| Sugars 10.61g | 7% |
| Protein 5.86g | 9% |
