Rosemary New Potatoes & Beans

• 2 cups water
• 1 lb new potato, thinly sliced
• 14 cup chopped onion
• 2 teaspoons instant chicken bouillon granules
• 1 garlic clove, minced
• 1 (16 ounce) can red kidney beans, rinsed and drained
• 14 cup green pepper strip
• 14 cup red pepper, strips
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons dried parsley flakes
• 14 teaspoon dried rosemary leaves, crushed

1. Place water in 3 quart saucepan and bring to a boil over high heat.
2. Add sliced potatoes, onion, bouillion and garlic.
3. Return to boil.
4. Cover.
5. Reduce heat to low.
6. Cook for 10-12 minutes, or until potatoes are tender-crisp.
7. Drain.
8. Add remaining ingredients.
9. Stir to combine.
10. Return to heat.
11. Cook, uncovered, over medium heat for 2-3 minutes, or until hot, stirring occassionally.
12. Cover.
13. Let stand for 5 minutes before serving.

water, new potato, onion, instant chicken, garlic, red kidney beans, green pepper, red pepper, olive oil, red wine vinegar, parsley flakes, rosemary

Taken from www.food.com/recipe/rosemary-new-potatoes-beans-310714 (may not work)