Carribean Red Kidney Beans

1 tablespoon olive oil

1 small onion diced

3 garlic cloves, minced

1/4 teaspoon red pepper flakes

1/2 teaspoon ground allspice

1/4 teaspoon dried thyme

1 can stewed tomatoes (14.5 ounces)

1 can red kidney beans (15 ounces), rinsed and drained

Heat the oil in a saucepan on medium heat. Add onions and cook for a few minutes, stirring occasionally. Add the garlic, red pepper flakes, allspice, and thyme. Lower the heat and cook, stirring occasionally, until the onions are very soft, about 10 minutes. Add the stewed tomatoes and bring to a simmer breaking up large pieces of tomato with scissors or a wooden spoon. Add the beans and simmer for about 10 minutes. Add salt to taste. 

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Moosewood Restaurant Favorites