Rich Meatless Stew “I make this for our family,” says Mary Ann Dimand. “And I make it for church functions and for the lunch at the food bank. It’s a very good sharing dish.” 2 ribs celery, finely chopped 1 onion, finely chopped 2 TB. olive oil 2 garlic cloves, minced or pressed 1 TB. fresh parsley, finely chopped 2 28-oz. cans tomatoes, chopped or whole 1 TB. GROUND CARAWAY SEED 1 TB. GROUND CUMIN 1/4-1 tsp. CAYENNE PEPPER, to taste 5-6 15-oz. cans assorted beans (we used one can each of light and dark kidney, butter, navy, black-eyed pea and great northern), drained and rinsed 4-6 Cups water

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