(We aren't Jewish, btw, but I'm aware.)
- garlic-infused olive oil
- chopped onion
- chopped celery
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- cubed tomatoes, fresh from the garden
- small can tomato sauce
- 1 15-ounce can of white navy beans (beans, salt and water only -- no sugar)
In a large skillet, heat olive oil over medium heat. Add thyme and paprika and stir for a couple of minutes to toast and release the flavors into the oil. Add vegetables and cook a couple more minutes. Add sauce and beans (with juice). Cover, reduce heat, simmer about 20 minutes.
The recipe I adapted this from says to serve it over rice, and I usually do. Charlie likes hot food over lettuce, so I usually do that, too.
I'm posting today at my own blog about a fruit dessert I took to a party. It's also the first of the month, so I'll have a new micro-mini story.
Marian Allen, Author Lady
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