2 lbs black beans, cooked
2 lbs northern beans, cooked
2 lbs lima beans, cooked
2 lbs red beans, cooked
2 tbsp cilantro, minced
1 small white onion, diced
2 oz by volume parsley, minced
1 red pepper, minced
3 tbsp curry powder
4 cups vegetable stock
Salt and pepper to taste
Directions
In a large rondo over medium heat, sweat the onions in a little oil. Add in the curry powder and the beans while continuously mixing. Add just enough stock to cover beans and sauté until they are warmed through but still have a bit of liquid. Then add in red peppers, cilantro and parsley, and sauté until hot. Adjust the seasoning. Serve hot or cool on sheet trays.
Note: If using canned beans rinse and drain before using.
