Fat Tuesday's Skinny Red Beans |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a modified version from the Moosewood Low-fat Favorite Cookbook. This is a flavorful dish that works well over rice on cool autumn evenings. Easy to make. Don't skimp on the herb measurements... this is a flavorful (but NOT too spicy) dish. Ingredients:
1 large red onion, chopped |
2 garlic cloves, minced |
2 teaspoons olive oil |
1 carrot, chopped |
2 celery ribs, chopped |
1 bell pepper, chopped (any color) |
1 teaspoon oregano |
1/4 teaspoon thyme |
1 teaspoon basil |
1 teaspoon marjoram |
1/8 teaspoon crushed red pepper flakes |
1 (28 ounce) can tomatoes |
1 (15 ounce) can kidney beans, rinsed and drained |
1 tablespoon deli prepared mustard or 1 tablespoon dijon-style mustard |
1 tablespoon maple syrup or 1 tablespoon brown sugar |
2 tablespoons fresh parsley, chopped |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a soup pot, saute onions and garlic in oil until onions are tender.
2. Add the carrots, celery, bell pepper, oregano, thyme, basil, marjoram and crushed red-pepper. Cook over medium heat for 10 minutes, stirring occasionally.
3. Stir in the tomatoes, kidney beans, mustard, maple syrup and parsley. Simmer gently for 5 minutes.
4. Stir in salt and pepper.
5. Server as a soup in bowls or over rice.
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