FUSION: Savory Beans

An adapted recipe from The Allergy Self-Help Cookbook. Serve these beans over rice, and you will be happy.

4 TBSP olive oil
2 cups chopped onions
2 large ribs celery, thinly sliced
4 carrots, thinly sliced
2 TBSP Bragg's Liquid Aminos
4 tsp dried basil
2 tsp dried oregano
4 cloves garlic, crushed
dash of ground red pepper
1 cup chopped fresh parsley
4 cups (or two 15-oz cans) cooked kidney beans (or pinto beans)
4 TBSP water
2 cups chopped tomatoes

1. In a large skillet, heat the oil over medium heat. Add the onions, celery, and carrots and cook for 12 minutes or until tender.
2. Stir in the Bragg's, basil, oregano, garlic, red pepper, and 1/2 cup of the parsley.
3. Add the beans, water, and tomatoes. Cover and cook for 10 minutes or until heated through. Top with remaining parsley and cook for 2 more minutes. Serve!