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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil |
1 medium cooking onion, chopped |
4 large tomatoes, diced |
3 large carrots, quartered and sliced into bite size |
4 cups cooked red kidney beans (i soak my beans and boil them the day before in the same water that i soak them) |
1/2 cup tomato sauce |
1/2 cup fresh lemon juice |
1 teaspoon whole cumin seed |
salt and pepper |
5 chopped garlic cloves |
chopped cilantro or chopped parsley |
Directions:
1. Heat oil in a large pot and add the carrots and sauté for about 6 min (add water if needed instead of using more oil).
2. Then add the onion and sauté for a couple of minutes.
3. Next add all the ingredients in except the garlic and parsley and sauté at high until it begins to boil, then reduce to low heat.
4. After reducing to lower heat add the garlic (the garlic flavour penetrates the ingredients much better this way) and simmer until the carrots are done.
5. Take of the heat and add the cilantro and serve with or over rice and a side salad.
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