White Bean Stew

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.