Recipe: 3 Bean Stew

3 Bean Stew

2 T. Olive Oil
1 small onion, chopped
1 stalk celery, chopped
1 carrot, chopped
1 clove garlic, minced
2 cups white beans
2 cups red kidney beans
2 cups black beans
1/2 can chopped tomatoes
1 tsp fresh thyme or rosemarie or basil
2 tsp white wine

Soak beans in separate containers overnight. Cook the white beans first, then, the red, and then the black, using the same water but adding water as needed. Mix all beans together after they are cooked. You can use canned beans to make it quicker.

Heat oil in pan and saute onion, celery and carrot. Add garlic, then seasonings or your choice.

Put all together in a big pot and heat threw with tomatoes or place in a crock pot and heat. Great for a crowd . . .

This can be served with a mexican flavor. Add cumin, salsa, and a cilantro garnish.

The next day, this is very good cold.