Hearty Kidney Bean Stew(Heart Healthy) - cooking recipe

Ingredients

2 (15 oz.) cans red kidney beans, drained
1 to 2 Tbsp. water
2 bay leaves
1/8 tsp. black pepper
2 to 3 medium potatoes, peeled and cubed
1 Tbsp. parsley, chopped
1/2 tsp. marjoram
1 c. vegetable broth (Washingtons meat and fat-free)
1 large onion, chopped
1 tsp. salt
1/4 to 1/2 tsp. turmeric
2 to 3 carrots, cut into 1/2-inch cubes
1/2 tsp. basil

Preparation

In blender container, puree 1 cup beans with 1 cup vegetable broth until smooth.
Set aside.
In large saucepan, heat water and saute onion and garlic until softened.
Mix seasonings, except parsley and stir.
Add bean puree and simmer, covered, for 10 minutes.
Add potatoes and carrots; cook for 5 minutes.
Add reserve beans and cook for an additional 5 minutes.
Add reserved beans and cook for an additional 5 minutes.
Sprinkle with parsley and serve.
Makes 4 servings.