About this recipe:Kidney beans, sweetcorn and green pepper combine for a delicious vegetarian stew that's delicious served with brown rice or quinoa. Top with chopped fresh coriander or parsley.
2 tablespoons olive oil
4 cloves garlic, minced
1/2 red onion, chopped
1 green pepper, seeded and chopped
1 tablespoon cumin
1 teaspoon mustard powder
dried crushed chillies to taste
salt and freshly ground black pepper to taste
1 (400g) tin kidney beans, with liquid
2 (198g) tins sweetcorn, with liquid
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Method Prep:15min › Cook:30min › Ready in:45min
Heat the olive oil in a frying pan over medium high heat; cook garlic and onion until onion is tender. Stir in the green pepper, and cook until tender but firm. Season with cumin, mustard, crushed chillies, salt and black pepper.
Stir the kidney beans with liquid and sweetcorn with liquid into the frying pan. Bring to a boil, reduce heat to medium, and continue cooking 20 minutes, stirring occasionally. Serve immediately.