8 oz. large red kidney beans
6 cups water
1 large onion, finely chopped
4 green peppers, deseeded and chopped
1 large can plum tomatoes and juice, finely chopped
2 tbsp. fresh garden herbs, finely chopped (basil, parsley)
1 large bay leaf
1 large clove elephant garlic, crushed
1 cup Parmesan cheese
2 tsp. salt
3 tsp. coarsely ground black pepper

Serves 6

Recipe from Kelly-Ann

Bring water to a boil in a deep pan. 
Add beans, onion, green peppers, plum tomatoes, garden herbs, bay leaf, elephant garlic, salt and black pepper. 
Boil rapidly for 15 minutes until frothy. 
Remove froth with a spoon and discard.
 

Reduce heat and simmer for 2 hours until smooth. 
Stir in Parmesan cheese until melted. 
Serve red hot with buttered bagels.