This colorful stew is bursting with Mediterranean flavors. It is delicious served with slices of warm garlic bread.

 

INGREDIENTS:

·        1 ¾ dried pinto beans, soaked overnight in water to cover.

·        2 tbsp. olive oil

·        2 onions, sliced

·        2 garlic cloves, finely chopped

·        1 red bell pepper, seeded and sliced

·        1 yellow bell pepper, seeded and sliced

·        2 cups canned, chopped, tomatoes

·        2 tbsp. tomato paste

·        1 tbsp. torn fresh basil leaves

·        2 tsp. chopped fresh thyme

·        2 tsp. chopped fresh rosemary

·        1 bay leaf

·        Salt and pepper

·        1/3 c. black olives, pitted and halved

·        2 tbsp. chopped fresh parsley, to garnish.

 

Drain the beans and place in a large pan. Add cold water to cover and bring to a boil. Boil for 15 minutes then cover and simmer for 1 ¼ hours, until almost tender. Drain, reserving 1 ¼ c. of the cooking liquid.

Heat the olive oil in a heavy pan. Add the onions and cook, stirring occasionally for 5 minutes, until soft. Add the garlic and bell peppers and cook, stirring frequently for 10 minutes.

Add the tomatoes with their can juice, the tomato paste, basil, thyme, rosemary, bay leaf, and beans and season to taste with salt and pepper. Cover and simmer for 40 minutes. Add the olives and simmer for 5 minutes more.

Transfer the stew to a warm serving dish, sprinkle with the parsley and serve immediately.

--Aubrey Taylor

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