3 TBL olive oil
1 large onion, chopped
6 – 8 cloves of garlic, minced
1 green pepper chopped
2 stalks celery, chopped
1 19-oz can white kidney beans
1 19-oz can black or red beans
1 28-oz can diced tomatoes
1 – 2 TBL Arabian Baharat (depending on how spicy you want it)
1 tsp lemon juice
1 tsp dried mint (or 1 TBL fresh)
1 small bunch parsley, chopped
Salt to taste
Sauté onions, pepper, celery in the olive oil over a medium heat until the onion becomes translucent.
Drain, wash and rinse the beans and add them to the pot along with the tomatoes, garlic, lemon juice and Arabian Baharat.
Season and Simmer over low heat for about an hour and then add the mint and half the parsley and continue cooking for ten minutes. Adjust seasoning.
Serve over rice or couscous and sprinkle with the remaining parsley.