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Dynamite Kidney Beans and Broccoli

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1 medium chopped onion

1 green or red pepper, chopped

2 stalks of celery, chopped

2 - 15 ounce cans of dark red kidney beans, drained

1 - 14 ounce can of stewed tomatoes and juice

1 medium head of broccoli (about 1-1/2 pounds) cut into florets

1/2 cup of water

2 teaspoons of hot pepper sauce

1/2 teaspoon of freshly ground hot pepper

1/2 teaspoon of salt

1/4 teaspoon of cayenne pepper

4 cloves of garlic, minced

1 teaspoon of cumin

2-3 tablespoons of chopped parsley

 

Spray a large pan with a light coating of cooking spray and sauté the onion,

pepper, and celery for 5-7 minutes.

Stir in the remaining ingredients except for the parsley; cover and cook on

medium heat until the broccoli is tender,

about 12-15 minutes.

Stir in the parsley and remove from heat.

Set aside for about 15 minutes.

Serve over rice or pasta.

 

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