2 tablespoons olive oil
1 cup coarsely chopped onion
1 cup chopped celery
2 cloves garlic, minced
1 can (15 ounces) chick-peas (garbanzo beans), rinsed and drained
1 can (15 ounces) low-sodium kidney beans, rinsed and drained
1 cup coarsely chopped tomato
1 can (8 ounces) low-sodium tomato sauce
1 cup water
1 to 2 jalapeno peppers,* minced (optional)
1 tablespoon chili powder
2 teaspoons sugar
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon black pepper
2 1/2 cups (10 ounces) frozen cut green beans
*Jalapeno peppers can sting and irritate the skin;
wear rubber gloves when handling peppers and do not touch your eyes.
Wash hands after handling jalapeno peppers.
1. Heat olive oil in large skillet over medium heat until hot.
Add onion, celery and garlic. Cook and stir 5 minutes or until
onion is translucent.
2. Add remaining ingredients except green beans. Bring to a boil;
reduce heat to low. Simmer, uncovered, 20 minutes. Add green beans.
Simmer, uncovered, 10 minutes or until green beans are just tender.
Garnish with fresh oregano.
Makes 12 (1/2-cup) servings
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