Ingredients
- 1 tablespoon oil (vegetable or olive oil)
- 1 teaspoon butter (or margarine)
- 1 tablespoon chili powder, or more
- ½ teaspoon dry mustard
- ½ teaspoon ground cumin
- ¼ teaspoon celery seed
- ¼ teaspoon freshly ground black pepper
- 3/4 pound green beans (or half green and half wax beans, cut into 1-inch pieces)
- 3.7 ounces kidney beans (cooked, = 1-2/3 cup, or 1 16-ounce can with liquid)
- 5 ounces carrots (slices, ¼-inch thick, = 2 large carrots or 1½ cups)
- 4 ounces celery, sliced (cut on diagonal into ½-inch lengths, about 1 cup)
- 1 can (16 ounce) tomatoes, juice reserved
- 4 ounces diced onions (= 1 large onion or 1 cup)
- 12 ounces bell peppers ( red and/or green bell peppers, cut into strips about ¼"x½", = 2 large peppers or 2 cups)
How to Make
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Step 1: In large deep skillet or Dutch oven, heat oil and butter and add all seasonings.
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Step 2: Sauté over low flame, stirring, 1-2 minutes.
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Step 3: Add green beans, carrots, celery, and ½ cup of juice from the canned tomatoes. Stir well.
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Step 4: Cover and cook about 10 minutes.
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Step 5: Add onions and red/green peppers and cook, covered, 10 minutes more.
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Step 6: Add tomatoes with their remaining juice and kidney beans with their juice and cook 10 minutes longer. Serve hot.
We hope you enjoy this recipe!
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