Created by JoanWagnerTeller on February 18, 2020
Step 1: In large deep skillet or Dutch oven, heat oil and butter and add all seasonings.
Step 2: Sauté over low flame, stirring, 1-2 minutes.
Step 3: Add green beans, carrots, celery, and ½ cup of juice from the canned tomatoes. Stir well.
Step 4: Cover and cook about 10 minutes.
Step 5: Add onions and red/green peppers and cook, covered, 10 minutes more.
Step 6: Add tomatoes with their remaining juice and kidney beans with their juice and cook 10 minutes longer. Serve hot.