Ingredients
- 2-3 Cans Beans*
- 1 Can Diced Tomatoes (796 ml)
- 2-3 Belle Peppers*
- 2-3 C Cashews
- 1 Can Corn
- 1 Onion, Diced
- 3 Stalks Celery, Diced
- 4 Cloves Garlic, Minced
- 2 TBS Apple Cider Vinegar
- 2 tsp Chili Powder
- 1 tsp each Cumin, Basil & Oregano
- 1/2 each tsp Anise Seeds, Salt & Pepper
- 1/4 tsp Cayenne Pepper
- 2 Bay Leaves
*I use 2 cans of the 6 bean blend and a can of black beans and a yellow, orange and red pepper for variety.
Directions
- Heat 1-2 T oil in a large pot over med-low heat. Add celery and onion and saute for about 5 min.
- Add peppers and sautee 2-3 min. Add garlic and sautee 2 min.
- Add seasonings (except bay leaves and vinegar) and mix well.
- Add the corn (drain it first) tomatoes (add liquid and all), beans, apple cider vinegar and bay leaves, cover and simmer 20-25 min, stirring occasionally.
- To keep the cashews crunchy, add them just before serving.
