Mom's creole beans

BEANS: 1 CUP EACH OF BLACK BEANS, WHITE NORTHERN BEANS, RED BEANS AND PINTO BEANS
3 TBS VEGETABLE OIL
3 CUPS CHOPPED ONIONS
6 GARLIC CLOVES, MINCED OR PRESSED
3 MEDIUM CELERY STALKS, DICED
1 CUP DICED CARROTS
2-3 CHOPPED GREEN PEPPERS
2 CUPS TOMATO PASTE
1 CUP RED WINE
6 TBS APPLE CIDER VINEGAR
6 TSP BROWN SUGAR
2 TSP DIJON MUSTARD
2 1/2 TSP SALT
2 TSP DRIED OREGANO
1/2 TSP CAYENNE PEPPER
1 TSP GROUND ALLSPICE
WATER, TO ACHIEVE DESIRED CONSISTENCY (APPROXIMATELY 32 OZ.)

There are 2 (at least) ways to prepare dried beans. One way is to check them first for stones, and soak them overnight covered with water. The other way is to bring them to a boil in plenty of water, boil for one minute, soak for one hour. In either case, pour out that water. Cover them with fresh water and cook over low burner.

I cook the beans and vegetables separately and put them together during the last few minutes. This way, you can cook both the beans and vegetables as you like them and not worry if they will be properly cooked at the same time.

Sauté the carrots for a while, add the onions and garlic. Finally add the celery and green peppers and continue to cook several minutes longer until just tender. Stir occasionally,

Mix the tomato paste, red wine, vinegar, brown sugar, mustard, herbs, and spices. Add this to the sautéed vegetables. When beans and vegetables are done to your liking, mix them and cook until spices have had a chance to penetrate the beans and vegetables.

Serve with brown rice for a tasty nutritious meal. Meat not necessary.

I usually put in more vegetables than the recipe calls for. A pound of carrots, for example. Sometimes I skip the tomato paste and add salsa instead, mild or hot to your taste.