Red Kidney Bean Stew

1 tb Olive oil

1 lg Onion; sliced

1 lg Red pepper; seeded & chopped

2 Carrots; scraped & diced

2 Leeks or med. zucchini

- sliced 2 Celery stalks; sliced

2 c Washed & sliced mushrooms

4 Tomatoes; peeled & quartered

1/2 c Dried kidney beans

- soaked, cooked & drained -=OR=- 1 cn -(15 oz) red kidney beans,

- rinsed and drained 1/2 ts Paprika

Salt Freshly ground black pepper Heat the oil in a large saucepan and add the onion, red pepper, carrots, leeks or zucchini and celery. Cook gently for 10 minutes, covered, then add the mushrooms, tomatoes, kidney beans, paprika and salt and pepper to taste. Continue to cook, covered, for a further 10-15 minutes. Check the seasoning and serve. Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0394-57123-1 Typed for you by Karen Mintzias