Hearty Bean Stew
|Canned red kidney beans||31 Ounce (Two 15 1/2 Ounce Cans)|
|Canned garbanzo beans||15 Ounce (1 Can)|
|Water||2 1⁄2 Cup (40 tbs)|
|Potatoes||2 Medium, peeled, quartered lengthwise, and sliced|
|Thinly sliced carrot||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned tomato paste||6 Ounce (1 Can)|
|Chili powder||2 Teaspoon|
|Dried basil||1 Teaspoon, crushed|
|Garlic powder||1⁄4 Teaspoon|
|Monterey jack cheese||8 Ounce, cut into 1/2 inch cubes|
In a Dutch oven combine undrained kidney and garbanzo beans, water, potatoes, carrot, onion, tomato paste, chili powder, salt, basil, garlic powder, and pepper.
Bring to boiling; reduce heat.
Cover and simmer 30 minutes or tilI vegetables are tender.
Top each serving with about 1/4 cup of the cheese cubes.