 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | stalk, large (11"-12" long) | celery | 1/4 | slice, large (1/4" thick) | Red onion, diced | 1/8 | teaspoon | garlic minced | 1/8 | teaspoon | tabasco | 1/4 | teaspoon | Worcestershire sauce | 1/4 | cup | low sodium chicken broth (10.5 ounce can) | 1/4 | cup | Kidney beans, dark red, canned (16oz) | 1/3 | teaspoon | flour unbleached | 1/3 | teaspoon | water | 1/3 | teaspoon | olive oil, extra virgin |
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Steps
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Sequence
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Step
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| | 1 | chop celery, onion and garlic | | 2 | add olive oil to 2 qt saucepan | | 3 | add celery, onion, garlic, tabasco, worcesteshire sauce to saucepan, cook until translucent | | 4 | Add canned beans and canned broth, boil for 5 minutes | | 5 | mix flour and water together and pour into saucepan, stirring until thickens | | 6 | serve over rice. |
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