Vegetarian Indonesian Curried Bean Stew (SF)

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This has had some rave reviews on Recipezaar.

 

 

Vegetarian Indonesian Curried Bean Stew

Source: chelseliz at Recipezaar

 

 

2 cups rice

1 tablespoon (3 tsp) olive oil

1 large red onion

1 large green bell pepper (capsicum)

2 teaspoons bottled minced garlic

one 15 ounce (425 g) can dark red kidney beans

one 14 1/2 ounce (410 g) can diced tomatoes

one 15 ounce (425 g) can black beans

one 15 ounce (425 g) can chickpeas (garbanzo beans)

3 tablespoons (9 tsp) peanut butter

1 tablespoon (3 tsp) curry powder

1 teaspoon ground cumin

1 tablespoon (3 tsp) ground ginger

 

 

1. Cook the rice according to package directions.

 

2. While the rice cooks, begin heating the oil over medium heat in an

extra-deep, non-stick skillet.

 

3. Peel and coarsely chop the onion, adding it to the skillet as you chop.

 

4. Cook the onion, stirring from time to time, while you rinse and seed

the bell pepper, and cut it into bite-sized pieces. Add them to the skillet.

 

5. Add the garlic.

 

6. Cook one minute, stirring frequently.

 

7. Add the kidney beans with their juices to the skillet.

 

8. Add the tomatoes with their juices.

 

9. Stir well, and continue to cook over medium heat.

 

10. Pour the black beans and garbanzos into a colander, rinse

them under tap water and set aside to drain.

 

11. Add the peanut butter, curry powder, cumin and ginger to the

skillet. Stir thoroughly (but gently so as to not break up the beans),

making sure the peanut butter is well blended.

 

12. Add the rinsed and drained black beans and garbanzos to the

skillet and stir again thoroughly.

 

13. Reduce the heat to low, and simmer uncovered until the rice is done.

 

14. Serve the stew over hot steamed rice.

 

 

 

Serves 4.