Serves: 6
Total Calories: 390

3 tablespoons olive oil
1 large red onion diced
4 large cloves garlic minced
3 carrots chopped
3 stalks celery chopped
1 tablespoon fresh or dried thyme
1 (15-ounce) can lima beans (about 1 1/2 cups)
1 (15-ounce) can kidney beans (about 1 1/2 cups)
1 (15-ounce) can pinto bean (about 1 1/2 cups)
1 (15-ounce) can black beans (about 1 1/2 cups)
2 tablespoons rice vinegar (or cider vinegar or red wine vinegar)
1 tablespoon honey
1 tablespoon Dijon style mustard
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons chopped parsley
2 cups water
juice of 1 lime

Sauté onion and garlic in olive oil in large pot over medium heat until soft. Add carrots and celery. Soften. Add thyme. Cook a minute or so. Add beans (do not drain them), vinegar, honey, mustard, salt, pepper, half of the parsley, and water. Bring to a boil, reduce to a simmer over low heat and cook, loosely covered, for 2 hours, stirring every 20 minutes or so. Remove from heat after 2 hours; add lime juice and the rest of the parsley. Eat with a light green salad and Basic Biscuits.

Nutritional Facts:

Serves: 6
Total Calories: 390
Calories from Fat: 71

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Raf's Cuban Rice and Beans
Polenta Pie
Polenta with Mushrooms
Moroccan Vegetable Tagine
Sunflower Lentil Loaf
Thai Yellow Curry with Eggplant and Sweet Potato
Falafel
Four Bean Stew
Millet Marranca
Ratatouille
Stuffed Cabbage
Black Bean and Spinach Burritos