Kidney bean and sweetcorn stew

    45 min

    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.

    78 people made this

    Serves: 4 

    • 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

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. 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.
    2. 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.

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    Reviews in English (65)


    Wonderful recipe but please don't use the juice/water from the kidney beans because it can poison you and make you ill! I just thought I would let people know!!! x  -  06 Dec 2012


    this recipe is sooo good, tasty and fast. my husband and i love it...we did add a can of rotel and will in the future, add more kidney beans to make it last a little longer. we eat it so fast because it is so great! thanks!  -  09 Dec 2008  (Review from Allrecipes US | Canada)


    Wonderful! I left out the cumin and bell pepper because I didn't have any on hand. I also substituted the clove garlic for about a tbs. and a half of jarred minced garlic and added a can of diced tomatoes with green chilies. I served this over white rice.  -  07 Oct 2007  (Review from Allrecipes US | Canada)