Creole Lima Bean Stew

• 1 tablespoon olive oil
• 1 large onion, quartered and thinly sliced
• 3 celery, stalks thinly sliced
• 1 large green bell peppers or 1 large red bell pepper, diced
• 2 tablespoons unbleached white flour
• 2 cups water
• 2 (10 ounce) packages frozen baby lima beans, thawed
• 1 (16 ounce) can red kidney beans, drained and rinsed
• 1 (28 ounce) can salt-free diced tomatoes, undrained
• 2 teaspoons salt-free seasoning (Mrs. Dash salt-free Table Blend or McCormick Seasonings)
• 2 bay leaves
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried red pepper flakes
• salt
• freshly ground black pepper
• 1/4 - 1/2 cup chopped fresh parsley
• hot cooked rice (optional)

1. Heat the oil in a big soup pot; add in onion; saute over medium heat until translucent.
2. Add in celery and bell pepper; saute another 5 minutes.
3. Slowly sprinkle in the flour and stir until well integrated with the vegetables, then stir in the water.
4. Add in the next 8 ingredients (lima beans through red pepper flakes); bring to a rapid simmer, then decrease heat; cover and simmer gently for 30-35 minutes.
5. Season with salt and pepper, then stir in the parsley.
6. Add a small amount of water if needed, but let the stew remain thick.
7. Adjust the other seasonings if needed; discard bay leaves.
8. Serve in bowls over hot cooked rice.

olive oil, onion, celery, green bell peppers, unbleached white flour, water, beans, red kidney beans, salt, salt, bay leaves, dried basil, thyme, red pepper, salt, freshly ground black pepper, parsley, rice

Taken from www.food.com/recipe/creole-lima-bean-stew-440152 (may not work)