In this healthy spin on a classic dish, chef Art Smith braises onions and bell peppers in vegetable stock, eliminating the need for oil. Plump red beans, juicy tomotoes and as much hot sauce as you like round out the dish. Serve over rice, or like Chef Art, try over your favorite steamed grain, for a hearty side dish.
Art Smith is an award winning author, chef and restaurateur. He is the chef/owner of several restaurants including Art and Soul in Washington DC.