Flavorful, filling, healthy and delicious, this is more colorful and interesting than basic beans and rice...kidneys, black beans, garbanzos, spices and a dollop of peanut butter make this dish awesome, and it's easy to make! Seems a bit thicker than a stew to me. Oh, and my toddler loves it!
- 2 cups rice
- 1 tablespoon olive oil
- 1 large red onion
- 1 large green bell pepper
- 2 teaspoons bottled minced garlic
- 1 (15 ounce) can dark red kidney beans
- 1 (14 1/2 ounce) can diced 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 tablespoon ground ginger
- Cook the rice according to package directions.
- While the rice cooks, begin heating the oil over medium heat in an extra-deep, non-stick skillet.
- Peel and coarsely chop the onion, adding it to the skillet as you chop.
- Cook the onion, stirring from time to time, while you rinse and seed the bell pepper, and cut it into bite-sized 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.
- Stir well, and continue to cook over medium heat.
- Pour the black beans and garbanzos 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 to not break up the beans), making sure the peanut butter is well blended.
- Add the rinsed and drained black beans and garbanzos to the skillet and stir again thoroughly.
- Reduce the heat to low, and simmer uncovered until the rice is done.
- Serve the stew over hot steamed rice.
This was a nice change for dinner and very tasty! The only thing I changed was to add around 1/2 cup water at the end since it seemed too thick for me. I also added 2 tablespoons of coconut to give a hint of sweetness
So good and easy! I made this after moving into our new house and it was That easy! I did add only 1.5 tsp ginger because I'm not a huge fan of a lot of ginger. Even my very very picky 3 y/o ate 5 bites (HUGE). Thanks for the great veggie keeper
LOVE thsi recipe! I want to make it again next week. I did add an extra can of kisney beans and an extra can of tomatoes to make it go a little further but I wish I just doubled the recipe so I could eat it all week! Thank you for this yummy gem!