Kidney Beans with Toasted Garlic Cheese Bread

Rinse thoroughly 1&1/4 cup dry red kidney beans in cool running water.  Cook 30 minutes, stand 2 hours, cook some more. Add more boiling water as needed.

• Add chopped fresh garlic 2-3 large cloves, adjust to personal taste,
• red hot chilli flakes, salt, pepper
• 2-3 T chopped onion,
• 1 medium carrot – about 6 inches, peeled and thickly sliced,
• 1/2 – 2/3 cup chunked orange sweer pepper,
• 2 lrge crimini brown mushrooms, sliced,
• 1/4-1/3 cup red lentils thoroughly rinsed,
• 1 small russet white potatoe – diced 1/2inch (or smaller) chunks,
• remains of bag frozen carrots – about 1 cup,
• 1 veggie broth cube,
• corn kernals scraped from 1 med cob,
• 1/4-1/2 cup walnut halves
• 1/4 cup pumpkin seeds,
• 1/4 cup raisins,
• 1T golden linseed,
• 1.5 T sudried tomatoe pesto,
• 1 medium tomato,
• 1 sprig rosemary
• 1-2 cups chopped spinach, add when veans are cooked

Simmer till beans are soft. Keep adding water as needed.   Serve with rice, or garlic cheese toast (as pictured), potato chips, tacos – your choice!