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Ingredients
US|METRIC
4 SERVINGS
- 1 can red beans
- 1 can black beans
- 1 can white beans
- 2 cans tomato sauce (large ,or crushed tomatoes)
- 1 white onion (chopped to 1/2″ square-ish pieces)
- 1 yellow onion (chopped to 1/2″ square-ish pieces)
- 1 red onion (chopped to 1/2″ square-ish pieces)
- 2 cups carrots (or more of chopped, chopped to fork sized pieces)
- 2 cups celery (or more of, chopped like the carrots)
- yellow beets (in season I add, washed, peeled, and sliced into 1/4 rounds, and quartered.)
- bell peppers (in various colors, or whatever other veggies look like they want to be stew.)
- 1 lb. spinach (pureed in a food processor)
- 2 Tbsp. basil (pureed, I use the stuff in the jar unless I have it fresh in the garden)
- 4 Tbsp. chopped garlic
- 1 Tbsp. oregano
- 1 Tbsp. parsley (or 3 T fresh chopped)
- 1 tsp. sage (or a few fresh leaves)
- 1 Tbsp. rosemary (or a similar amount fresh, chopped fine)
- 1 tsp. thyme
- 1 Tbsp. canela
- 2 Tbsp. coriander (your guest will thank you for this. It works like Bean-o.)
- 3 Tbsp. paprika
- 2 tsp. cayenne
- 2 tsp. black pepper
- 2 tsp. white pepper
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