4 cans of beans (kidney bean, black beans, etc.)
1 medium onion
1 yellow bell pepper
2 stalks of celery
3 cloves of garlic
1 tsp basil
1 tsp oregano
1-2 tblsp chili powder
3 bay leaves
1 pinch of red pepper flakes
1 tsp cumin (clutch)
2 cans tomatoes crushed
1-2 cups of cashews
1 cup raisins
grated sharp cheddar
heat a stew pot or dutch oven on medium - low - keep it there throughout. cover bottom in oil. saute finely chopped onion, pepper, celery, and minced garlic. sweat for about 10 mins.
add spices and stir.
add tomatoes, bay leaves, and beans. simmer for at least 30 mins. covered.
remove bay leaves
serve and top with cashews, raisins and cheese.
extras - a loaf of crusty bread. and if you want to meat it up for the non veggies serve over meatballs or fried italian sausage chunks.
***
stonyfield strawberry (or mangoes or blueberry) yogurt muffins:
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 tsp baking soda
2 eggs
1 cup Stonyfield Farm yogurt
1/4 cup butter, melted
1 tsp vanilla
1 cup chopped strawberries, fresh or frozen. Or mangoes as it were.
Preheat over to 375F. In a bowl, mix together flour, sugar, and baking soda. In another bowl, mix eggs, yogurt, butter and vanilla. Toss strawberries into the flour mixture. Then pour yogurt mixture into flour mixture and stir. Spoon batter into greased muffin tin. Bake for 20-25 minutes or until tops are golden brown. Yields 12 muffins.
