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Bajan Beans

  • 80minutes
  • 300calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, C, E, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 onion , chopped

  3. 1 green chili peppers or 1 jalapeno, deseeded and chopped

  4. 2 teaspoons curry powder

  5. 2 cups vegetable broth

  6. 4 ounces brown rice

  7. 7 ounces tomatoes , canned chopped

  8. 2 zucchini , chopped

  9. 1/2 red bell pepper , chopped

  10. 1/2 green bell pepper , chopped

  11. 14 ounces cannellini beans or 14 ounces flageolet beans , canned, drained and rinsed

  12. 5 ounces sweet corn, canned (or equivalent frozen)

  13. 2 tablespoons cilantro , freshly chopped

Instructions Jump to Ingredients ↑

  1. Heat the oil in a saucepan and add onion, chili and curry powder and saute until soft.

  2. Add rice, tomatoes and stock, mix well and bring to a boil. Reduce heat, cover and simmer for 25 minutes, stirring occasionally.

  3. Add the zucchini and bell peppers to the pan but don't stir them in yet. Cover and cook for another 30 minutes, stirring 2 or 3 times.

  4. Add the rinsed beans and corn. Mix well and cook gently for about 5-10 minutes.

  5. Stir in the cilantro and serve immediately.

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