Kidney Beans and Broccoli

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Ingredients: 1 medium chopped onion 1 green or red pepper, chopped 2 stalks of celery, chopped 2 - 15 ounce cans of dark red kidney beans, drained 1 - 14 ounce can of stewed tomatoes and juice 1 medium head of broccoli (about 1-1/2 pounds) cut into florets 1/2 cup of water 2 teaspoons of hot pepper sauce 1/2 teaspoon of freshly ground hot pepper 1/2 teaspoon of salt 1/4 teaspoon of cayenne pepper 4 cloves of garlic, minced 1 teaspoon of cumin 2-3 tablespoons of chopped parsley Directions: Spray a large pan with a light coating of cooking spray and sauté the onion, pepper, and celery for 5-7 minutes. Stir in the remaining ingredients except for the parsley; cover and cook on medium heat until the broccoli is tender, about 12-15 minutes. Stir in the parsley and remove from heat. Set aside for about 15 minutes. Serve over rice or pasta.