Ingredients
* 1/3 cup dried red kidney beans
* 1/3 cup dried black-eyed beans
* 1 ounce unsalted butter
* 3/4 small leek, sliced
* 3/4 small carrot, chopped
* 3 ounces baby mushrooms, sliced
* 3/4 tsp. curry powder
* 1-1/4 cups canned tomatoes
* 2 cups water
* 3/4 large vegetable stock cube, crumbled
* 2-3/4 tsp. fresh parsley, chopped
Instructions
Place beans in large saucepan and cover with water. Bring to a boil over
high heat. Remove from heat and let stand 1 hour. Drain and cover
again with water. Bring to a boil over high heat. Reduce heat and
simmer 40 minutes, or until beans are tender. Drain. While beans are
cooking, melt butter in a large saucepan over medium heat. Cook leek
about 5 minutes, stirring until leek is soft. Add next 3 ingredients.
Stir over heat 2 minutes. Stir in cooked beans and remaining
ingredients, except parsley. Increase heat to high and bring to a boil.
Reduce heat to low, cover, and simmer about 35 minutes until beans are
tender. Stir in parsley before serving.
