Approx. 4 servings.
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 tsp. DRIED BASIL
– 1 tsp. DRIED OREGANO
– 1 1/4 tsp. GROUND CUMIN
– 1 1/2 tsp. CHILI POWDER
– tiny pinch cayenne (optional)
3) Add, cover, and simmer on low heat, until everything is soft, but not mushy (about 15 -20 minutes):
– 1 28-oz can TOMATOES (low-salt, if available)
– 2 to 3 cups cooked RED KIDNEY BEANS (one 19-oz can = approx. 2 cups);
if using canned, drain and rinse well
– 1 1/2 T. RED WINE VINEGAR
– 1 small BAY LEAF
– approx. 1/4 tsp. ground BLACK PEPPER (to taste)
5) Turn off heat; Add:
– small handful of DARK RAISINS (about 1/3 cup), or currants
– optional: a handful of RAW CASHEWS, split lengthwise
6) Remove BAY LEAF (if you can find it!)
Add salt, to taste
Enjoy!
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