1 lb. ground lean beef
2 green peppers, diced
2 red pepper, diced
2 onions, diced
3 cloves garlic, diced
2 stalks celery, diced
5 cans (8 ounces) diced tomatoes
4 cans red kidney beans, drained
salt & pepper
2 TBSp. Olive oil
2 cups Lebnah.
In a skillet, saute beef until browned. Set aside.
In a dutch oven, ssaute onion and garlic in olive oil.
Then add peppers and celery, and sauté 5 minutes or so.
Add the kidney beans, and sauté another 5 minutes, then add the tomatoes, and the beef back in.
Season to taste.
Serve with a dollop of lebnah on top, over rice.