Red Kidney Bean Stew Recipe
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Red Kidney Bean Stew
1 tbsp Olive oil
1 large Onion, sliced
1 large Red pepper, seeded & chopped
2 Carrots, scraped & diced
2 Leeks or med. zucchini
- sliced
2 Celery stalks, sliced
2 cup Washed & sliced mushrooms
4 Tomatoes, peeled & quartered
1/2 cup Dried kidney beans
- soaked, cooked & drained
-=OR=-
1 can -(15 oz) red kidney beans,
- rinsed and drained
1/2 tsp 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 10-15 minutes. Check the
seasoning and serve.
Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
0394-57123-1 Typed for you by Karen Mintzias |
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