Hearty Bean Stew - cooking recipe

Ingredients

2 (15 1/2 oz.) cans red kidney beans
1 (15 oz.) can garbanzo beans
2 1/2 c. water
2 medium potatoes, peeled and quartered lengthwise
1 c. thinly sliced carrots
1/2 c. chopped onion
1 (6 oz.) can tomato paste
2 tsp. chili powder
1 tsp. salt
1/4 tsp. garlic powder
1 tsp. dried basil, crushed
1/4 tsp. pepper
8 oz. Monterey Jack cheese, cut in 1/2-inch cubes

Preparation

In a Dutch oven combine undrained kidney and garbanzo beans, water, potatoes, carrots, onion, tomato paste, chili powder, salt, basil, garlic powder and pepper.
Bring to a boil.
Reduce heat; cover and simmer 30 minutes or until vegetables are tender.
Top each serving with about 1/4 cup of the cheese cubes.
Makes 8 servings.