Ingredients
1/2 cup coarsely chopped green pepper1/2 cup coarsely chopped onion1 tablespoon canola oil2 garlic cloves, minced1 can (14-1/2 ounces) stewed tomatoes, cut up1 can (8 ounces) tomato sauce1/2 teaspoon Italian seasoning1/4 teaspoon cayenne pepper1/8 teaspoon fennel seed, crushed1 can (16 ounces) kidney beans, rinsed and drained1 can (15-1/4 ounces) butter beans, rinsed and drained2-1/2 cups cooked rice
Preparation
In a nonstick skillet, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the stewed tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Stir in the beans. Cover and simmer 5-10 minutes longer or until beans are heated through. Serve with rice.
