Red Kidney Bean Stew

  • 1 Tbsp Olive oil
  • 1/2 cup Dried kidney beans
  • 1 lg Onion; sliced soaked, cooked, drained
  • 1 lg Red pepper; seeded, chopped
  • 2 Carrots; scraped, diced
  • 1 can (15 oz.) red kidney beans,
  • 2 Leeks or med. zucchini rinsed and drained sliced
  • 1/2 tsp Paprika
  • 2 Celery stalks; sliced
  • Salt
  • 2 cup Washed, sliced mushrooms
  • Freshly ground black pepper
  • 4 Tomatoes; peeled, quartered image placeholder

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.

Submitted by: Recipe Group Member