Red Kidney Bean Stew
Yield
4 servingsPrep
15 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | large |
onions
sliced |
|
| 1 | large |
sweet red bell peppers
seeded and chopped |
|
| 2 | each |
carrots
scraped and diced |
|
| 2 | each |
leeks
|
*
|
| 2 | each |
celery stalks
sliced |
|
| 2 | cups |
mushrooms
washed and sliced |
|
| 4 | each |
tomatoes
peeled and quartered |
|
| ½ | cup |
red kidney beans
dried, soaked, cooked and drained |
|
| ½ | teaspoon |
paprika
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | large |
onions
sliced |
|
| 1 | large |
sweet red bell peppers
seeded and chopped |
|
| 2 | each |
carrots
scraped and diced |
|
| 2 | each |
leeks
|
*
|
| 2 | each |
celery stalks
sliced |
|
| 473 | ml |
mushrooms
washed and sliced |
|
| 4 | each |
tomatoes
peeled and quartered |
|
| 118 | ml |
red kidney beans
dried, soaked, cooked and drained |
|
| 2.5 | ml |
paprika
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
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 to 15 minutes.
Check the seasoning and serve.
