Fat Tuesday’s Skinny Red Beans
This is one of my favorite, quick, go-to recipes when I can’t figure out what to have for dinner. What makes it so easy is that I usually have all the ingredients on hand. And if I am really pressed for time, I can substitute quinoa for brown rice since it only takes 10-15 minutes to cook. This recipe comes from the Moosewood Restaurant Low-Fat Favorites cookbook.
Ingredients:
2 cups chopped onions
1 tablespoon minced garlic
2 teaspoons olive oil
1 cup chopped carrots
1 cup chopped celery
1 cup chopped bell peppers (use a variety of colors)
1 teaspoon dried oregano
¼ teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
Pinch of cayenne, or more to taste
3 cups chopped fresh or canned tomatoes (28-ounce can)
1 ½ cups cooked or canned kidney beans (15-ounce can, drained)
1 tablespoon Dijon mustard
1 cup fresh or frozen okra (optional)
Salt and ground black pepper to taste
Chopped fresh parsley or minced scallions
Instructions:
1. Combine the onions, garlic, and olive oil in a soup pot. Cover and sauté on medium heat for about 8 minutes, stirring occasionally, until the onions are softened.
2. Add the carrots, celery, bell peppers, oregano, thyme, basil, marjoram, and cayenne. Cover and cook for another 5-10 minutes, stirring to prevent sticking.
3. When the vegetables are just tender, stir in the tomatoes, kidney beans, mustard, and okra, if desired.
4. Simmer gently for 5-10 minutes.
5. Add salt and pepper to taste and serve topped with parley or scallions.
Enjoy!
Menu Suggestions: Serve these beans over brown rice or quinoa with corn bread and a side of sautéed kale and mushrooms.