For variety, you can use bean mix for this recipe. One good substitute is the canned Five Bean Mix we have here in Australia. It’s composed of Red Kidney, Chickpea, Soy bean, Baby Lima bean and what we call here the Great Northern Bean which is also called Green Broad bean.
2 x 400 g canned red kidney beans, drained
4 -5 medium size ripe red tomatoes, chopped
Quarter each of small red and green bell peppers (capsicum), cut into thick strips
200 ml water
1/2 tbsp salt
1/4 tsp ground ginger
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground turmeric
1/4 tsp chilli flakes
1/4 tsp ground black pepper
1 tbsp oil
4 -5 medium size ripe red tomatoes, chopped
Quarter each of small red and green bell peppers (capsicum), cut into thick strips
200 ml water
1/2 tbsp salt
1/4 tsp ground ginger
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground turmeric
1/4 tsp chilli flakes
1/4 tsp ground black pepper
1 tbsp oil
In a pot over medium heat, heat the oil and stir fry capsicum for about 30 seconds. Set aside.
In the same pot add all spices and chilli. Stir fry over medium heat for about 1 min.
Add the tomatoes, salt and water. Cover the pan and simmer for 6 minutes. Stir from time to time.
Add capsicum and red beans and simmer for about 4 min. Serves 3.
In the same pot add all spices and chilli. Stir fry over medium heat for about 1 min.
Add the tomatoes, salt and water. Cover the pan and simmer for 6 minutes. Stir from time to time.
Add capsicum and red beans and simmer for about 4 min. Serves 3.
