Stewed Red Beans with Vegetables

I have always loved this recipe as a kid and love it now. This is great with rice or noodles and any meat or fish! 

Makes 6 – 8 servings (side dish)

Ingredients:

• 2 cans red beans (drained and washed)
• 1 tbsp olive oil
• ½ white/yellow onion (diced)
• ½ large shallot (diced)
• 5 cloves garlic (minced)
• 2 medium carrots (peeled and shredded)
• 3 vine tomatoes (diced)
• 2-3 cups water (can also use low sodium vegetable stock)
• Tbsp tomato paste
• 1 tsp salt
• 1 tsp garlic powder
• ½ tsp dried oregano
• ½ tsp dried thyme
• 1 tsp paprika
• ½ tsp black pepper
• 1 tsp brown sugar
• Handful of parsley (chopped)

Instructions:

1. Heat 1 tbsp olive oil on medium high heat in a medium saucepan.
2. Add onion and sauté for 3 minutes, stirring occasionally.
3. Add shallot and cook for another 2 minutes, stirring occasionally.
4. Add garlic and cook for an additional 1 minute.
5. Add carrots and cook for 2 more minutes.
6. Add tomatoes and cook for a minute, add salt, black pepper, paprika, dried oregano and thyme.
7. Add beans and 2 cups of water (broth). Cook on medium high heat until boiling, then lower heat and cover. Simmer for 15 mins.
8. Add an additional water ½ cup if it gets too thick.
9. Add brown sugar and ½ cup water and cook an additional 5 – 10 mins until the beans are soft.
10. Top with parsley.
11. This goes well with mashed potatoes, noodles or rice.

Note: If you want to make this a non-vegetarian meal, brown some ground beef or sausage before step 1. Remove from the pan and continue with the remaining steps. Add back the meat at step 7 and follow the remaining steps!