Fat Tuesday's Skinny Red Beans

Submitted by MajKaj

"This is a modified version from the Moosewood Low-fat Favorite Cookbook. This is a flavorful dish that works well over rice on cool autumn evenings. Easy to make. Don't skimp on the herb measurements... this is a flavorful (but NOT too spicy) dish."

 

• Ready In: 25mins
• Ingredients: 18
• Serves: 8

ingredients

• 1 large red onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons olive oil
• 1 carrot, chopped
• 2 celery ribs, chopped
• 1 bell pepper, chopped (any color)
• 1 teaspoon oregano
• 1⁄4 teaspoon thyme
• 1 teaspoon basil
• 1 teaspoon marjoram
• 1⁄8 teaspoon crushed red pepper flakes
• 1 (28 ounce) can tomatoes
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 tablespoon deli prepared mustard or 1 tablespoon dijon-style mustard
• 1 tablespoon maple syrup or 1 tablespoon brown sugar
• 2 tablespoons fresh parsley, chopped
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

directions

1. In a soup pot, saute onions and garlic in oil until onions are tender.
2. Add the carrots, celery, bell pepper, oregano, thyme, basil, marjoram and crushed red-pepper. Cook over medium heat for 10 minutes, stirring occasionally.
3. Stir in the tomatoes, kidney beans, mustard, maple syrup and parsley. Simmer gently for 5 minutes.
4. Stir in salt and pepper.
5. Server as a soup in bowls or over rice.

Reviews

[Dominick and Amanda]

I'm not sure why I've never rated this recipe since we've made it so many times...but, it is delicious and healthy! We serve it over rice. Thanks for posting!

 

[Rhiannon and Matt]

Really nice on a cold night. Well rounded flavour. I love the dijon & maple syrup combination! I wouldn't say there was 8 serves though, more like 4-6.

 

[Chef RZ Fan]

Mmmmmmm-Mmmmmmmmmm good! Only complaint my family had was it wasn't enough. I will double in next time. Thanks for posting it !