Ingredients

•2-15 oz cans of low / no sodium black-eyed beans (can substitute other bean)

          •Or 2 cups of dry black-eyed beans, soaked overnight in enough water to cover the beans ~2 inches.  

          •In the morning, bring beans to a boil in water that covers the beans.  

          •Lower the heat to simmer the beans until tender, about 1-½ hours to 2 hours.

•1 large sweet onion, diced   (can use frozen or dehydrated)         

•1 chopped sweet red pepper                      

     •Or 1- 12oz frozen package of onion and sweet pepper mix for half the cost!

•3 cloves of garlic, minced (or 1 TBS dry minced garlic)

•1 can (28 oz) diced low / no sodium tomatoes

•1 can (15 oz) of low / no sodium tomato sauce

•1 cup diced zucchini or 1- 12oz package of frozen sweet corn

•2 cups of diced or grated carrot

•1 tsp cumin powder (or chili powder)

•1 tsp ground ginger

•1 tsp dry basil (or Italian spice)

Directions

•Prepare and cook beans as directed above in the ingredients section or open the cans of beans and drain.  Set beans aside to add later in the recipe.

•In large skillet simmer the onion, garlic, pepper and diced tomatoes for about 10 minutes.

•Add all other ingredients and spices except for the beans.  

•Continue to simmer until vegetables are tender.  

•Stir in the beans and heat.

•Serve hot over prepared baked white or sweet potatoes.

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