Quick and easy. Approx. 4 servings. Cooking time: approx. 30 minutes.
1) In a medium large pot (approx. 2.5 quart) on medium heat, cook for about 5 min.:
– 1 T. OLIVE OIL
– 2 small/med.-size YELLOW ONIONS, chopped (med.-size pieces)
– 1 GREEN PEPPER (med.-size pieces)
– 1 CELERY STALK (finely chopped)
– 2 small/med.-size CARROTS (diced)
– 2 small GARLIC CLOVES (finely minced, and slightly mashed)
2) Add, and cook for 2 minutes (stirring frequently):
– 1/2 tsp. DRIED BASIL
– 1/2 tsp. DRIED OREGANO
– 3/4 tsp. GROUND CUMIN
– 1 1/2 tsp. CHILI POWDER
– tiny pinch cayenne (optional)
3) Add, cover, and gently simmer
(for about 10 minutes, until carrots about 3/4 cooked):
– approx. 2 cups unsalted, diced canned TOMATOES
(one 19-oz. can)
– 2 T. RED WINE VINEGAR
– 1 small BAY LEAF
– approx. 1/4 tsp. ground BLACK PEPPER (to taste)
4) Add, and cook about 5 more minutes, until everything at desired softness
(but not mushy):
– 1 19-oz can RED KIDNEY BEANS (drained and well rinsed)
5) Turn off heat; Add, and let sit, covered, till cool:
– small handful of DARK RAISINS (about 1/3 cup)
6) Remove BAY LEAF (if you can find it!)
Add salt, to taste
Serve as is, or with brown rice
Enjoy!
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