Saturday, 21 April 2012

Bean Stew

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, roughly diced
  • 2 garlic cloves, finely chopped
  • 2 celery sticks, sliced
  • 1 heaped tsp ground cumin
  • ½ tsp ground allspice
  • 1 red pepper, cored, deseeded and cut into small chunks
  • 1 yellow pepper, cored, deseeded and cut into small chunks
  • 300g (10½oz) button mushrooms, quartered
  • 2 × 400g cans chopped tomatoes
  • 1 hot red chilli (ideally Scotch bonnet), deseeded and finely chopped
  • 2 × 400g cans red kidney beans, drained and rinsed
  • 1 tbsp Reggae Reggae Tomato Ketchup (or equivalent)
  • ½ tsp soft dark brown sugar, or to taste
  • 1–2 tsp soy sauce, or to taste
  • boiled white long-grain rice, to serve
1.    Heat the oil in a large saucepan over a medium–low heat. Add the onion, carrot, garlic and celery and cook, stirring occasionally, until softened.
2.    Add the cumin and allspice and cook, stirring, for 2 minutes. Add the peppers and cook for 2 minutes until softened, then add the mushrooms and cook for another 2 minutes, stirring occasionally. Add the tomatoes, chilli and kidney beans and give it all a good stir. Finally, add the tomato ketchup and sugar.
3.    Cover and cook over a gentle heat, stirring occasionally, for 30 minutes. Season to taste with the soy sauce and add a little more sugar if necessary. Serve with rice.