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Indonesian curried bean stew




Source of Recipe


the web


Recipe Introduction


Serves 4 as a main dish,

6 as a side dish




List of Ingredients




2 cups quick-cooking (10-minute) brown rice

1 tablespoon olive oil

1 large onion (about 1 cup chopped)

1 large bell pepper (about 1 ½ cups chopped)

2 teaspoons bottled minced garlic

1 (15-ounce) can light red kidney beans

1 (14.5-ounce) can

stewed tomatoes

1 (15-ounce) can black beans

1 (15-ounce) can chickpeas (garbanzo beans)

3 tablespoons peanut butter

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon bottled fresh ginger

¼ cup of chopped, fresh cilantro leaves, optional



Recipe



Cook the rice according to the package directions. While the rice cooks, begin heating the oil over medium heat in an extra-deep, 12-inch nonstick skillet.

Peel and coarsely chop the onion, adding it to the skillet as you chop. Cook, stirring from time to time, while you rinse and seed the bell pepper, and cut it into bite-size pieces. Add them to the skillet. Add the garlic. Cook one minute, stirring frequently.

Add the kidney beans with their juices to the skillet. Add the tomatoes with their juices, and break up any large tomato pieces with a spoon. Stir well, and continue to cook over medium heat. Pour the black beans and chickpeas into a colander, rinse them under tap water and set aside to drain.

Add the peanut butter, curry powder, cumin, and ginger to the skillet. Stir thoroughly (but gently so as not to break up the beans), making sure the peanut butter is well blended.

Reduce the heat to low, and simmer, uncovered, until the rice is done. Meanwhile, mince the cilantro, and set it aside.

Just before serving, remove the skillet from the heat and stir in the cilantro. Serve the stew over hot, steamed rice.