Tomato Bean-Vegetable Stew

• 1/2 cup mixed dried beans
• 8 oz. can salt-free tomato sauce
• 14.5 oz. can salt-free diced tomatoes, with juice
• 1 Tbsp. oil
• 1/4 large sweet onion, diced
• 3 cloves garlic, chopped
• 1 large hot green chile, seeds removed and finely diced
• 1 small-medium carrot, quartered length-wise and chopped
• 1 large celery stalk, quartered length-wise and chopped
• 1 small zucchini, quartered length-wise and chopped
• 4 small okra, sliced

1. Rinse beans, cover with 2" or more of water, cover container, and soak 8 hours - overnight.
2. Drain beans, rinse thoroughly, drain, and set aside.
3. Heat oil over medium-high heat, add onion, garlic, and chile and saute until vegetables begin to brown. Transfer onion mixture to a medium-sized pot. Add beans, tomato sauce, and diced tomatoes with juice. Add a small amount of water if necessary. Stir well. Bring mixture to a low boil, cover, reduce heat, and simmer 2 hours. Stir occassionally, adding a small amount of water if necessary.
4. Add carrot and celery, and stir well. Cover and simmer 15 minutes. Add zucchini and okra, and stir well. Cover and turn off heat. Let stew stand a minimum of 1 hour. If serving the next day, let stand until completely cool, then refrigerate in a container with a tight fitting lid.

mixed dried beans, salt, salt, oil, sweet onion, garlic, green chile, carrot, celery stalk, zucchini, okra

Taken from www.epicurious.com/recipes/member/views/tomato-bean-vegetable-stew-1277391 (may not work)