Ingredients
1
tablespoon olive or vegetable oil
2
medium stalks celery, sliced (1 cup)
2
medium carrots, sliced (1 cup)
1
medium onion, chopped (1/2 cup)
1
can (15 to 16 ounces) great northern beans, rinsed and drained
1
can (15 to 16 ounces) dark red kidney beans, rinsed and drained
1
can (14 1/2 ounces) stewed tomatoes, undrained
2
tablespoons molasses
3/4
teaspoon dried thyme leaves
1/4
teaspoon salt
2
tablespoons chopped fresh parsley
Preparation
Heat oil in 12-inch skillet over medium-high heat. Cook celery, carrots and onion in oil 4 to 6 minutes, stirring occasionally, until crisp-tender.
Stir in remaining ingredients except parsley. Cook uncovered over medium-low heat 10 to 15 minutes or until vegetables are tender. Sprinkle with parsley.
