Recipe by Vino Girl
I usually make tomato-ey, spicy bean recipes, but this one is different since even though it does have chili peppers in it, it really is mild (or maybe I just have a flame retardant tongue!). No tomatoes, either. This is modified just a little from a recipe from Crescent Dragonwagon's "The Passionate Vegetarian." She suggests serving it with bread & oil, or rice or barley, as a side dish, or with sour cream. I like it either hot or cold just as it is, or with rice or over pasta. I think any beans except maybe black would work, and I often use cooked dry beans instead of canned.
Top Review by lightlovebeing
I like this recipe and enjoy it as written and cooked only a few hours on low. I also like to flavor leftovers with one or more of the following -bbq sauce or curry paste or cumin or salsa or worcestershire or citrus juice. I think it would be excellent cold with chopped tomatoes and fresh basil. Thanks for posting!
- 1 (15 ounce) can great northern beans, drained and rinsed
- 1 (15 ounce) can red beans, drained and rinsed
- 5 teaspoons garlic, minced
- 1 large onion, chopped
- 1 cup carrot, thinly sliced
- 1⁄2 cup celery, thinly sliced
- 2 cups green beans, fresh, cleaned and cut
- 2 red chili peppers, chopped (remove as many or as little seeds depending on how much heat you want)
- 2 bay leaves
- salt and pepper, to taste