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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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A real tasty meal that freezes very well Ingredients:
1 tablespoon butter |
1 celery, , chopped |
1 green pepper, chopped |
1/2 cup onion, chopped |
2 -3 cloves garlic, minced |
1 (28 ounce) can diced tomatoes |
1 (19 ounce) can kidney beans, drained |
1/2 cup raisins |
2 tablespoons wine vinegar |
1/4 teaspoon chili powder |
1 tablespoon chopped parsley |
1 teaspoon salt |
1 pinch oregano |
1 pinch pepper |
1 bay leaf |
1 cup grated cheese (, of your choice) |
tabasco sauce |
Directions:
1. Sauté celery, pepper, onion and garlic in butter.
2. Cook just until vegetables are tender, but not brown.
3. Add tomatoes, kidney beans, raisins, vinegar and seasonnings.
4. Bring to a boil, reduce heat, cover and simmer for 1 hour.
5. Cook uncovered for another 30 minutes.
6. Remove bay leaf.
7. Garnish each serving with grated cheese.
8. You can add a couple drops of tabasco.
9. It can also be served on a bed of rice or pasta.
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