1 teaspoon oil
1 cup chopped onions
1/2 cup chopped green bell pepper
3 1/2 cups vegetable broth or water
1 (15.5 oz) can great northern beans, drained & rinsed (or equiv. dried)
1 (15.5 oz) can red kidney beans, drained & rinsed (or equiv. dried)
1 (6 oz) can tomato paste
2 cups cubed peeled potatoes (about 3/4 lb)
1 teaspoon cumin
For dried beans, soak overnight and then boil until tender, or use quick soak method (boil for 10 minutes, then take off heat covered for 1 hour until tender).
Heat oil in large saucepan over medium heat. Add onions and bell pepper; cook and stir until crisp-tender. Stir in all remaining ingredients (including beans). Bring to a boil. Reduce heat to low; simmer 25 to 30 minutes or until potatoes are tender, stirring occasionally.
I can eat this recipe every day of the week. It is low fat and very satisfying. To lower the salt, just use water instead of veggie broth and a can of ground tomatoes (no salt variety) and add a few chopped dried tomatoes for extra tomato flavor instead of tomato paste.