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Bajan Beans Veg HT ACC West Indian 75mins
Serves 4 Hot Vegetarian Vegan Vegetables Pulses Spices Herbs Accompaniment Gluten Wheat Dairy free Eggless Barbados Caribbean west Indies North America Nth American
Ingredients 1 tbsp Vegetable Oil 1 medium Onion, chopped 1 Green Chilli, deseeded and chopped 2 teasp Curry Powder 450ml/15fl.oz. Fresh Stock 100g/4oz Brown Rice 200g/7oz tinned Chopped Tomatoes 2 Courgettes (zucchini), chopped ˝ Red Capsicum (sweet pepper), chopped ˝ Green Capsicum (sweet pepper), chopped 1 x 400g/14oz tin Flageolet or Cannellini Beans 125g/5oz Sweetcorn Kernels (tinned or frozen) 2 tbsp freshly chopped Coriander
Instructions
1. Heat the oil in a saucepan, add the onion, chillies and curry powder and sauté until soft.
2. Add the rice, tomatoes and stock, mix well and bring to the boil. Reduce the heat, cover and simmer for 25 minutes, stirring from time to time.
3. Add the courgettes and peppers to the pan but don't stir them in yet, cover and cook for another 30 minutes, stirring 2 or 3 times.
4. Drain and rinse the beans then add to the pan together with the sweetcorn . Mix well and cook gently for about 5-10 minutes.
5. To serve - stir in the coriander, transfer to a heated serving dish and serve immediately.
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