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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I found this recipe while looking for something I could use beans. Serve with a loaf of warm crusty bread. Ingredients:
1 garlic clove, crushed |
1 onion, finely chopped |
1 celery, sliced finely |
1 carrot, diced finely |
1 leek, sliced finely |
14 ounces canned chopped tomatoes |
14 ounces canned red kidney beans, drained and rinsed |
14 ounces black-eyed peas, drained and rinsed |
2 1/2 cups vegetable stock |
1 pinch dried herbs |
salt and pepper |
Directions:
1. Place all ingredients except the beans into a large pot.
2. Bring to boil and the simmer for 30 minutes, stirring occasionally until the vegetables are tender.
3. Add the beans and simmer for 5 minutes or until hot.
4. Serve with warm bread.
5. I have used fresh tomatoes as well when I had a lot of tomatoes from the garden that were ripe.
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