Beans Veg HT ACC West
Vegetarian Vegan Vegetables Pulses Spices Herbs
Accompaniment Gluten Wheat Dairy free Eggless Barbados
Caribbean west Indies North America Nth American
tbsp Vegetable Oil
medium Onion, chopped
Green Chilli, deseeded and chopped
teasp Curry Powder
tinned Chopped Tomatoes
Courgettes (zucchini), chopped
Red Capsicum (sweet pepper), chopped
Green Capsicum (sweet pepper), chopped
x 400g/14oz tin Flageolet or Cannellini Beans
Sweetcorn Kernels (tinned or frozen)
tbsp freshly chopped Coriander
Heat the oil in a saucepan, add the onion, chillies and curry powder and sauté
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.
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.
Drain and rinse the beans then add to the pan together with the sweetcorn . Mix
well and cook gently for about 5-10 minutes.
To serve - stir in the coriander, transfer to a heated serving dish and serve
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