Rainbow bean stew

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16-20 ounces dried bean mix (I like the 15 Bean at Fry’s)

1 cup chopped red onion
½ cup chopped celery
½ cup chopped carrots
2 cups peppers (red, yellow or mix)
1-2 small chopped zucchinis (optional)
¼ cup olive oil
8-ounce package frozen super sweet corn (I like Trader Joe’s)
1-2 cloves minced garlic
2 teaspoons dried basil
1½ teaspoons Italian seasoning
½ tsp. ground black pepper
1 tsp. salt (optional)
26-ounce jar Classico Tomato Basil Pasta Sauce

Clean and soak beans overnight according to package directions. Discard any seasoning packet that may come with the dried beans.

Place beans in a large pot or crock pot and cook as per package directions. Saute onions, celery, peppers and zucchini in olive oil. Add the vegetable mixture and all remaining ingredients to the beans.

Return to boil and simmer for 30 minutes. Stir occasionally, adding water, if necessary (just to cover beans).

Serves 6-8. Serve with cornbread.

 

Note: I almost always cook a double recipe and freeze half. When reheating you may need to add more water. We enjoy this recipe year round.

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