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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A mix of black, kidney, and garbanzo beans make this a hearty stew with beautiful fresh vegetables which add a nice crunchy texture. Ingredients:
1/2 cup chopped onion |
4 minced garlic cloves |
1 tablespoon canola oil |
1 (28 ounce) can diced tomatoes |
3 large chopped carrots |
3 large chopped celery ribs |
1 (14 1/2 ounce) can beef broth |
1 tablespoon worcestershire sauce |
1 (16 ounce) can kidney beans |
1 (15 ounce) can garbanzo beans |
1 (15 ounce) can black beans |
1 (6 ounce) can tomato paste |
1 tablespoon chili powder |
1/4 teaspoon pepper |
Directions:
1. Saute onion & garlic in oil until tender.
2. Add tomatos, carrots, celery, broth & Worcestershire.
3. Bring to a boil.
4. Reduce heat- cover and simmer for 15 minutes.
5. Stir in the beans, tomato paste, chili powder, and pepper.
6. Cover and simmer for 30 minutes, stirring occassionally.
7. Serve with warm corn bread.
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