#3 Hearty Bean Stew

OK...I am a week and a half into this project and I have only posted 2 recipes! Yikes! The good news is that I have been cooking and adding recipes to Macgourmet...just not posting.

Anyway I found this recipe in a 2006 Taste of Home magazine (February/March, 2006, p. 6). If you ever want to subscribe to a cooking magazine I would certainly recommend Taste of Home. The website is also really great: http://www.tasteofhome.com/

This was a great recipe to enjoy on a cold day at the lake!

Ingredients:

• 1-½ cups chopped onions
• 1 tablespoon canola oil
• 4 garlic cloves, minced
• 1 can (28 ounces) Hunt’s® Original Diced Tomatoes, drained
• 3 large carrots, chopped
• 3 celery ribs, chopped
• 1-¼ cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (6 ounces) tomato paste
• 1 tablespoon chili powder
• ¼ teaspoon pepper

Directions:

1. In a large saucepan, saute onions in oil until tender; add the garlic, cook 1 minute longer.

2. Add the tomatoes, carrots, celery, broth and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

3. Stir in the beans, tomato paste, chili powder and pepper. Cover and simmer for 30 minutes, stirring occasionally.

(Serves 6)

NOTES

See http://www.tasteofhome.com/recipes/Hearty-Bean-Stew on the Taste of Home website.

I didn't have celery so I added peas instead! Feel free to add or substitute ingredients.