Kidney Bean and Sweetcorn Stew
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serves:
4
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yield:
4 servings
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ready in:
45 mins
(15 mins
Prep
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30 mins
Cook)
Kidney beans, sweetcorn and green pepper combine for a delicious vegetarian stew that's delicious served with brown rice or quinoa. Top with chopped fresh coriander or parsley.
Recipe provided by:
Allrecipes
ingredients
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2 tablespoons olive oil
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4 cloves garlic, minced
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1/2 red onion, chopped
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1 green pepper, seeded and chopped
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1 tablespoon cumin
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1 teaspoon mustard powder
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dried crushed chillies to taste
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salt and freshly ground black pepper to taste
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1 (400g) tin kidney beans, with liquid
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2 (198g) tins sweetcorn, with liquid
preparation method
- Heat the olive oil in a frying pan over medium high heat; cook garlic and onion until onion is tender. Stir in the green pepper, and cook until tender but firm. Season with cumin, mustard, crushed chillies, salt and black pepper.
- Stir the kidney beans with liquid and sweetcorn with liquid into the frying pan. Bring to a boil, reduce heat to medium, and continue cooking 20 minutes, stirring occasionally. Serve immediately.