|Adapted from TheStoneSoup.com|
1 yellow or white onion chopped2-3 cloves of garlic
2 cans of white beans, pinto beans, lima beans or other beans (14 oz each)
2 cans crushed tomato or tomato sauce (14 oz each)
2-3 zucchini and/or yellow squash sliced into coins
2 tablespoons smoked paprika (or regular paprika and a tablespoon of liquid smoke)
1 bag washed baby spinach leaves
1 cup of fresh, chopped cilantro leaves
2 tablespoons of olive oil
1) Drizzle extra virgin olive oil into a large sauce pan, then caramelize the onion and the garlic.
2) Place beans and their canning liquid, tomato, zucchini/squash and paprika (and smoke) in large saucepan.
3) Bring to a simmer and cook uncovered for about 10 minutes until the zucchini is soft.
4) Add spinach and cilantro. Continue to cook, stirring, until the spinach is just wilted. About a minute or so.
It's a pretty thick stew and is very filling. The recipe makes quite a few servings though, so it might work better to try to scale down the recipe for gastric bypass patients that don't have families to help them eat it.