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
- Rinse beans, cover with 2" or more of water, cover container, and soak 8 hours - overnight.
- Drain beans, rinse thoroughly, drain, and set aside.
- 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.
- 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)