Instructions: Combine the onions, garlic, and olive oil in a soup pot. Cover and saute on medium heat for about 8 minutes, stirring occasionally, until the onions are softened. Add the carrots, celery, bell peppers, oregano, thyme, basil, marjoram, and cayenne . Cover and cook for another 5 to 10 minutes, stirring to prevent sticking. When the vegetables are just tender, stir in the tomatoes, kidney beans, mustard, brown sugar and okra, if desired.

Simmer gently for 5 to 10 minutes. Add salt and pepper to taste and serve topped with parsley or scallions.

Notes:
1. Serve these beans on rice (maybe topped with salsa) or in bowls as a stew.

2. The flavors blend better if you simmer longer at the end.

3. Try it hotter if you wish - I added 1/4 teaspoon cayenne (instead of a pinch) and a pinch of crushed red pepper.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.