Stewed Tomatoes & Beans to Serve Over Rice

Stewed Tomatoes & Beans

This is something I whipped up on the fly as a topping for Cheesy Corn Pancakes. It’s savory and a little spicy and very fragrant.

Ingredients:

3 tablespoons olive oil
4 medium onions, chopped
5 cloves garlic, minced
2 15 oz. cans kidney beans, drained & rinsed
1 15 oz can black beans, drained & rinsed
2 14.5 oz. cans diced tomatoes
1 28 oz can crushed tomatoes
1/2 can water
1/2 cup red wine
1 bay leaf
2 tsp parsley
1 tsp cilantro
1/4 – 1/2 tsp crushed red pepper
salt & pepper to taste

Directions:

Saute onions in oil until tender, add garlic and cook another minute or two.

Add diced tomatoes, stirring well to incorporate.

Add crushed tomatoes, water, and wine. Season and cook on low for at least an hour. Though if you want to leave it up longer it will only taste better.

Serving:

Delicious as is, with some crusty bread for dunking. Wonderful on a bed of brown rice. But, really something special when served over Cheesy Corn Pancakes.

Variations: