1 (16 ounce) can black beans and rice
1 (4 ounce) can diced green or kidney beans
1 (5 ounce) can sliced pinto beans
1 can onion, diced
2 tablespoons water
1 (16 ounce) can whole peeled and diced tomatoes
1 (1 ounce) can chicken broth
2 tablespoons olive oil
2 teaspoons lemon juice
1 teaspoon dried oregano
2 teaspoons dried basil
In a large pot, combine black beans, green beans, pinto beans, onion, water and tomatoes. Bring mixture to a boil, reduce heat and simmer for 5 minutes. Stir in chicken broth.
Pour olive oil in a separate large saucepan over medium heat. Stir in lemon juice, oregano, basil, fresh parsley and salt. Bring to a boil and reduce heat. Cover and simmer for 20 minutes.