Recipe - Red Bean & Potato Stew

Recipe: Red Bean and Potato Stew

1 tbs olive oil
2 tsp Louisiana Hot Sauce
1 can of red beans, drained
1 small can of corn, drained
3 potatoes, half-inch cubes
1/4 cup peas
3 chopped carrots
1 tsp mince garlic
1 28 oz can of Pastene Kitchen Ready Ground Peeled Tomatoes
refill can with water
1/4 tsp thyme
1/2 tsp parsley
1 mashed and broken up veg boullion cub dissolved in a little hot water
salt & pepper to season
1 tsp dill weed
1/4 tsp cayenne pepper

Heat olive oil on med high, add carrots and peas. Stir and heat up a minute. Add garlic, season and stir. Heat another minute. Add tomato, water, boullion, thyme and parsley. Cover and bring to rolling boil. Reduce to low heat and simmer 45 minutes, stirring occasionally. Turn off heat. Add dill weed and cayenne pepper. Stir. Cover and let cool for a few minutes then serve.

Option to add more hot sauce.