Ingredients

2 Tbsp. oil
1 lg. clove garlic, minced
1 Tbsp. grated gingeroot
1 sm. onion, chopped
1 red bell pepper, chopped
1 zucchini or summer squash, diced
1/2 tsp. Hungarian paprika
1/2 tsp. cumin
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt
2 (14 1/2 oz.) cans tomatoes,
coarsely chopped with liquid
3 oz. can tomato paste
1 (16 oz.) can of kidney beans,
drained (or 1 1/2 C. dry beans,
soaked & cooked)

Cooking Instructions

In large skillet heat oil. Add onion, garlic and ginger for 5 minutes over low heat. Add spices, bell pepper and zucchini. Add tomatoes and paste. Cook over medium-high heat for 10 to 15 minutes. Stir. Reduce heat. Add beans. Simmer for 10 minutes or until ready to serve. *Serve with shredded cheddar cheese on top.
 
 
"For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. "(John 3:16)