Provencal Bean Stew
2 cups pinto beans (or one can)
2 tablespoons olive oil
2 onions, sliced
2 garlic cloves, finely chopped
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
14 oz canned chopped tomatoes
2 tablespoons tomato paste
1 tablespoon torn fresh basil leaves
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
1 bay leaf
salt and pepper to taste
2 tablespoons chopped fresh parsley, to garnish
Heat the oil in a heavy-bottom pan over medium heat. Add the onions and cook, stirring them frequently for 5 minutes, or until softened. Add the garlic, and peppers and cook stirring occasionally for 10 minutes.
Add the tomatoes and their can juices, tomato paste, basil, thyme, rosemary, bay leaf, and beans. Season to your liking with the salt and pepper. Cover and let simmer for 45 minutes.
Transfer to your serving dish, garnish with parsley and enjoy!