Bean and Pepper Stew
Ingredients
Potato - Sweet 1
Pepper - Red 1
Pepper - Green 1
Leek 1
Garlic 4 cloves
Tomatoes - whole canned 1 796ml
Stock-Vegetable 80 ml
Beans - White Kidney 1 540ml
Rosemary 5 ml
Salt 3 ml
Pepper 3 ml
Oil - Olive 20 ml
Preparation
1. Trim the ends off the leek, quarter lengthwise. Rinse if sandy. Cut across into small ribbons.
2. Peel the garlic. Put in a press.
3. Core and seed the peppers. Cut in half then cut into thin ribbons. cut across the ribbons.
4. Peel the sweet potato and cut into cubes.
5. Drain the Kidney beans into a strainer and rinse.
6. In a large fry pan on a burner just below medium add the oil and when warm the peppers - cooking until they start to soften - about 5 minutes.
7. Add the leeks, garlic, sweet potato and rosemary and cook - stirring occasionally another for 5 to 8 minutes.
8. Add the tomatoes, draining the liquid inside the tomato back into the can before adding the pulp to the stew.
9. Add the kidney beans, stock and salt and pepper to taste. Cover and turn the burner to low. Simmer for 10 - 15 minutes - until the potatoes are done.
10. Serve with butter bread or toast.
2. Peel the garlic. Put in a press.
3. Core and seed the peppers. Cut in half then cut into thin ribbons. cut across the ribbons.
4. Peel the sweet potato and cut into cubes.
5. Drain the Kidney beans into a strainer and rinse.
6. In a large fry pan on a burner just below medium add the oil and when warm the peppers - cooking until they start to soften - about 5 minutes.
7. Add the leeks, garlic, sweet potato and rosemary and cook - stirring occasionally another for 5 to 8 minutes.
8. Add the tomatoes, draining the liquid inside the tomato back into the can before adding the pulp to the stew.
9. Add the kidney beans, stock and salt and pepper to taste. Cover and turn the burner to low. Simmer for 10 - 15 minutes - until the potatoes are done.
10. Serve with butter bread or toast.
