Bean Stew

Bean Stew

1 pound dried Red Kidney Beans
2 quarts Water
2 1/2 cups chopped Onion
6 Carrots, cut in 1/2-inch pieces
12 ounces Tomato Paste
3 1/2 teaspoons Chili Powder
1 Tablespoon Salt
1 1/2 teaspoon Garlic Salt
1/4 teaspoon pepper
1 pound Cheddar Cheese (or cheese of choice), cubed

Rinse beans. Place beans and water in a cook pot. (We use our 4 1/2 quart dutch oven).
Bring to boil. Boil 2 minutes. Let stand 1 hour. Cover; bring to boil. Simmer 45 to 50 minutes or until beans are tender. Add vegetables, tomato paste and seasonings. Simmer 30 to 35 minutes or until carrots are tender. Stir cheese into hot stew just before serving.

Makes approximately 8 servings.

Thanks; Virginia