Ingredients

• 1 1/3 cups (8oz) dried kidney beans
• 1 quart Water
• 2 teaspoons Salt
• 2 tablespoons Veggie broth
• 3/4 cup Chopped onion
• 1/2 Cu diced carrots
• 1 cup Diced celery
• 1 teaspoon Marjoram
• 1 Clove garlic; minced
• 1 dash Pepper
• 1 cup Claret dry red wine
• 6 Thin slices lemon for garnish

Directions

• Soak beans overnight.
• Cook until tender about 1-1/2 hours or 20 minutes in the quart of water, in a pressure cooker.
• Puree.
• Saute onions, garlic, carrots, and celery until tender.
• Add beans and their liquid, marjoram, salt & pepper, and wine.
• Bring to a boil, then simmer for 5 minutes.
• Garnish with the lemon slices.
• Serves 4 to 6.
• Posted to fatfree digest V97 #268 by JBennicoff@aol.com on Nov 17, 1997