Ingredients
3 Tablespoons Olive Oil
4 Large Garlic Cloves (Minced)
3 Tablespoons Olive Oil
1 Large Onion, Diced
4 Large Garlic Cloves (Minced)
3 Tablespoons Olive Oil
4 Large Garlic Cloves (Minced)
4 Large Garlic Cloves (Minced)
4 Large Garlic Cloves (Minced)
3 Carrots (Chopped)
1 Tablespoon Fresh Thyme, or 1 Teaspoon Dried
4 Large Garlic Cloves (Minced)
1 Tablespoon Fresh Thyme, or 1 Teaspoon Dried
1 Tablespoon Fresh Thyme, or 1 Teaspoon Dried
1 Tablespoon Fresh Thyme, or 1 Teaspoon Dried
1 Can of Lima Beans
1 Tablespoon Fresh Thyme, or 1 Teaspoon Dried
1 Tablespoon Fresh Thyme, or 1 Teaspoon Dried
1 Can Kidney Beans1 Can Pinto Beans
1 Can Kidney Beans1 Can Pinto Beans
1 Can Kidney Beans1 Can Pinto Beans
2 Peppers
1 Can Kidney Beans1 Can Pinto Beans
1 Can Kidney Beans1 Can Pinto Beans
2 Tablespoons Vinegar
1 Can Kidney Beans1 Can Pinto Beans
2 Tablespoons Vinegar
1 Tablespoon Honey
1 Tablespoon of Dijon Mustard
2 Tablespoons Vinegar
1 Tablespoon of Dijon Mustard
1 Tablespoon of Dijon Mustard
1 Tablespoon of Dijon Mustard
1 Teaspoon Salt
1 Tablespoon of Dijon Mustard
1 Tablespoon of Dijon Mustard
1/2 Teaspoon of Pepper
1/2 Teaspoon of Pepper
1/2 Teaspoon of Pepper
Parsley
1/2 Teaspoon of Pepper
1/2 Teaspoon of Pepper
2 Cups Water
1/2 Teaspoon of Pepper
Juice of One Lime.
Juice of One Lime.
1/2 Teaspoon of Pepper
Juice of One Lime.
Cooking Instructions
- Sauté the onion and garlic in olive oil in a large pot over a medium heat until soft.
- Add carrots and celery and cook until softened.
- Add thyme and cook for a minute or so
- Add the beans (do not drain them), vinegar, honey, mustard, salt, pepper, half of the parsley, and water. Bring to a boil.
- Reduce heat to a simmer, loosely cover, and cook over a low heat for 1 hour. (Stir every twenty minutes)
- Remove from heat and add lime juice and remaining