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Ingredients Jump to Instructions ↓

  1. 1 Vidalia (Sweet) onion , diced

  2. 2 cloves garlic , minced

  3. 1/2 large bell pepper , diced

  4. 1/2 large red bell pepper , diced

  5. 4 cups vegetable stock (or 4 cups of water & 3 vegetable bouillon cubes)

  6. 4 cans (15 ounce) cans of natural organic red bean s, drained & washed

  7. 1 (14 1/2 ounce) can of Petite diced tomato es

  8. 1 tsp. salt -free Creole seasoning

  9. 1/2 tsp. cumin

  10. 1/2 tsp. ground black pepper , Kosher Salt to taste Hot pepper sauce to taste

  11. 1/2 tsp. thyme, &

  12. 1 bay leaf Brown rice

  13. 1/4 cup fresh chopped Italian parsley

Instructions Jump to Ingredients ↑

  1. In a Dutch oven covered pot, add the onion, garlic, green bell pepper, red bell pepper & vegetable stock. Braise the vegetables in the vegetable stock until soft. Add the beans, tomatoes, seasoning, cumin, ground pepper, hot sauce, thyme & bay leaf. Simmer for 15–20 minutes. {You may need to add more vegetable stock if the beans become too dry}. After the beans have simmered, season to taste with salt & add the chopped Italian parsley. Serve with fresh steamed brown rice & hot sauce. Lynn Byers McClellan

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