- 1/2 cup coarsely chopped green pepper
- 1/2 cup coarsely chopped onion
- 2 garlic cloves, minced
- 1 tablespoon canola oil
- 1 (14.5 ounce) can stewed tomatoes, cut up
- 1 (8 ounce) can tomato sauce
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon fennel seed, crushed
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can butter beans, rinsed and drained
- 2 1/2 cups cooked rice
- In a nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Stir in the stewed tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in the beans. Cover and simmer 5-10 minutes longer or until beans are heated through. Serve with rice.