Instructions:

Yield: 4 servings

16 oz Red kidney beans, canned
Drained and rinsed
2 ea Bay leaves
1 1/2 cup Onions, diced
1/3 cup Dry red wine
1/2 cup Green bell pepper, thinly
Sliced
2 cup Canned tomato puree
1 tbsp Garlic, minced
1 tbsp Oregano, dried
1 tbsp Thyme, dried
1/8 tsp Cayenne
1 tsp Rice wine vinegar
8 oz Pasta
Salt & pepper to taste

Prepare the pasta per directions on the package. In a medium sauce pan, braise the onions in the red wine over medium high heat. When onions are soft, add the green pepper. Before peppers are completely softened, add the tomatoes, garlic, oregano, thyme, and two bay leaves.

Stew all this together for 20 to 25 minutes.

Add kidney beans, cayenne, and the rice wine vinegar. Add salt and pepper to taste. Stir well and allow to heat through. Serve sauce over pasta or rice.

NOTES: I did not braise onions but sauteed them with the garlic in a little olive oil. I did not have puree so I used 16 oz can of diced tomatoes processed in a food processor and added an 8 oz can of tomato sauce. I brought the sauce to a boil, lowered heat and cooked for about 1 1/2 hours.