Creole Lima Bean Stew - cooking recipe

Ingredients

1 tablespoon olive oil
1 large onion, quartered and thinly sliced
3 celery, stalks thinly sliced
1 large green bell peppers or 1 large red bell pepper, diced
2 tablespoons unbleached white flour
2 cups water
2 (10 ounce) packages frozen baby lima beans, thawed
1 (16 ounce) can red kidney beans, drained and rinsed
1 (28 ounce) can salt-free diced tomatoes, undrained
2 teaspoons salt-free seasoning (Mrs. Dash salt-free Table Blend or McCormick Seasonings)
2 bay leaves
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon dried red pepper flakes
salt
freshly ground black pepper
1/4 - 1/2 cup chopped fresh parsley
hot cooked rice (optional)

Preparation

Heat the oil in a big soup pot; add in onion; saute over medium heat until translucent.
Add in celery and bell pepper; saute another 5 minutes.
Slowly sprinkle in the flour and stir until well integrated with the vegetables, then stir in the water.
Add in the next 8 ingredients (lima beans through red pepper flakes); bring to a rapid simmer, then decrease heat; cover and simmer gently for 30-35 minutes.
Season with salt and pepper, then stir in the parsley.
Add a small amount of water if needed, but let the stew remain thick.
Adjust the other seasonings if needed; discard bay leaves.
Serve in bowls over hot cooked rice.