|Ingredient||Metric / Imperial|
|Extra Virgin olive oil||30 mL|
|Red Onion||1 large|
|Garlic - smashed||2 cloves|
|Carrots - diced||3 large|
|Celery - diced||4 stalks|
|Thyme - dried||15 mL|
|Lima Beans - drained, rinsed||540 mL|
|Red Kidney Beans||540 mL|
|Romano Beans - drained, rinsed||540 mL|
|Black Beans - drained, rinsed||540 mL|
|Edamame - shelled, defrosted||375 mL|
|Diced Tomatoes||796 mL|
|Apple Cider Vinegar||30 mL|
|Dijon Mustard||15 mL|
|Parsley - coarsely chopped||1 bunch|
|Kosher salt||10 mL|
|Black Pepper||to taste|
|Yield: 8 servings|
- In a large pot, sauté the red onion in the olive oil until softened
- Add the carrots and continue cooking for 2 minutes. Add the celery, garlic and thyme and cook until carrots and celery are slightly softened.
- Add the beans, tomatoes, vinegar, honey, Dijon mustard, water, salt and pepper and simmer partially covered for 1½ hours stirring every 15 minutes or so.
- Remove from the heat, add the parsley and serve.
Great served with cheddar cheese biscuits – send me an email at firstname.lastname@example.org and I will send you the recipe.
Use 1 tablespoon of fresh thyme if available instead of dried thyme.
Apple cider vinegar can be substituted with red wine vinegar if preferred.
Keeps refrigerated very well and very good served the next day.