MARDI GRAS BEANS

Servings: 8

1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 green bell pepper, chopped
2-3 gloves garlic, minced
½ cup vegetable broth
½ pound mushrooms, sliced
2 15 ounce cans kidney beans, drained and rinsed
2 14.5 ounce cans chopped tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
¼ teaspoon crushed red pepper flakes
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 cup chopped fresh Swiss chard

Place the onions, celery, carrots, bell pepper and garlic in a large pot with the vegetable broth. Cook, stirring frequently, for 5 minutes. Add the mushrooms and cook another 5 minutes. Add the beans, tomatoes, herbs and pepper flakes. Cook an additional 15 minutes, then add the mustard, brown sugar and chard. Cook for 5 more minutes. Serve hot over brown rice.