Red Bean Stew

• Vegetarian
• Gluten free

• Produce

  • 1 Bay leaf
  • 1 lb Beans, red
  • 2 Carrots
  • 6 Garlic cloves
  • 1 Large or 2 small green bell peppers
  • 1 Onion, medium or large
  • 1 tsp Oregano
  • 1/2 cup Parsley, fresh

• Canned Goods

  • 2 tbsp Tomato paste

• Baking & Spices

  • 1 Pinch Cayenne
  • 2 tbsp Hungarian paprika, Sweet
  • 1 Pepper, freshly ground
  • 1 Salt
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 2 tbsp Red wine vinegar

• Dairy

  • 1/2 cup Yogurt

Found on cooking.nytimes.com