1 yellow squash, chopped
1 zucchini, chopped
2 yellow onions, diced
4 garlic cloves, crushed
1 red bell pepper, diced
1 green bell pepper, diced
1/2 cup olive oil
2 14-ounce cans plum Italian tomatoes, chopped, with juice retained
1 pound fresh plum Italian tomatoes
2 Table spoon chili powder
1 Tsp. ground cumin
1 Table spoon dried basil
1 Table spoon dried oregano
Salt and freshly-ground black pepper to taste
1/2 cup fresh parsley, chopped
1 kg dark kidney beans, drained
1 kg garbanzo beans, drained
3 Table spoon fresh dill, chopped
Juice of 1/2 lemon
Preparation
In a large pot, sauté the squash, zucchini, onions, garlic,
and red and green bell peppers in the olive oil. Add the tomatoes, seasoning,
kidney beans, garbanzo beans, dill and lemon juice. Stir to mix well,
cover and simmer 45 to 50 minutes.
