Red, White and Blue

[Guest guest]

Red, White and Blue

This is a simple entree that can be used as a substitute for pasta.

Serves 4-6

3 cans (16 oz.) navy beans

3 tablespoons Bragg's Amino Acids or light soy sauce

1 package blue corn chips (in triangular shape)

1 can (14.5 oz.) sliced stewed tomatoes

1 can (12 oz.) tomato paste

2 cups water

2 teaspoons canola or olive oil

1 teaspoon water

1 clove garlic, diced

1 onion, diced

1 green pepper, seeded and diced

1/2 teaspoon thyme

1 teaspoon cumin

1/2 teaspoon chili pepper spice

3 tablespoons apple cider vinegar

2 teaspoons maple syrup

Onion salt

Sauce:

Place the stewed tomatoes, tomato paste, and 2 cups water into a

pan and heat. Stir occasionally to blend. In a sautÈ pan, lightly

sautÈ the onion, garlic, and green pepper in a mixture of the oil and

1 teaspoon water. Add sautÈed vegetables, thyme, cumin, chili pepper

spice, vinegar, and maple syrup to tomato sauce and stir. Allow to

simmer for 20 minutes, stirring occasionally. Add onion salt to taste.

Heat the navy beans in a separate pan with the amino acids (or soy

sauce) while the sauce simmers.

To serve, drain the beans in a colander (Do not rinse). Place a

serving of navy beans on each plate and top with tomato sauce. In the

center of each serving of sauce, make a star out of five blue corn

chips. Place additional chips around outside of beans for garnish if

desired.