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Fat Tuesday's Skinny Red Beans

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Beans/legum Main dish Vegetarian


  • 2 c Onion; chopped
  • 1 tb Minced garlic
  • 2 ts Olive oil
  • 1 c Chopped carrots
  • 1 c Chopped celery
  • 1 c Bell peppers; chopped, assorted
  • 1 ts Dried oregano
  • 1/4 ts Dried thyme
  • 1 ts Dried basil
  • 1 ts Dried marjoram
  • 1 pn Cayenne; or to taste
  • 3 c Canned tomatoes; (28 oz can- cut up)
  • 1 1/2 c Canned kidney beans; (15oz can - drained)
  • 1 tb Dijon mustard
  • 1 tb Brown sugar
  • 1 c Okra; frozen, sliced (optional)
  • Salt and pepper; to taste
  • Fresh parsley; or
  • Minced scallions; chopped


Combine the onions, garlic, and olive oil in a soup pot. Cover and saute on medium heat for about 8 minutes, stirring occasionally, until the onions are softened. Add the carrots, celery, bell peppers, oregano, thyme, basil, marjoram, and cayenne . Cover and cook for another 5 to 10 minutes, stirring to prevent sticking. When the vegetables are just tender, stir in the tomatoes, kidney beans, mustard, brown sugar and okra, if desired. Simmer gently for 5 to 10 minutes. Add salt and pepper to taste and serve topped with parsley or scallions.
1. Serve these beans on rice (maybe topped with salsa) or in bowls as a stew.
2. The flavors blend better if you simmer longer at the end.
3. Try it hotter if you wish - I added 1/4 teaspoon cayenne (instead of a pinch) and a pinch of crushed red pepper.
Recipe by: Moosewood Restaurant Low-Fat Favorites
Posted to Digest eat-lf.v097.n299 by "William S. Grant, II" <> on Nov 24, 1997