How to Cook Kidney Bean and Butternut Jamba Stew

Thinly slice the celery.

Chop 1 onion.

Chop 1 green pepper

Rinse 1 15 ounce can of kidney beans

Preheat a 4 quart pot over medium-high heat. Add a little olive oil.

Sauté the onion, green pepper, celery and garlic for about 6 minutes.

While the veggies are sautéing, prep the spices. Combine 3 teaspoons of paprika, 1 teaspoon cayenne pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano and 1 teaspoon salt.

Dump all the spices into the pot. Also throw in 2 bay leaves.

Stir to combine. Continue sautéing for another minute.

Add 2 cups of vegetable broth

Add a 28 ounce can of whole tomatoes. Using a potato masher, mash up the tomatoes.

Add the kidney beans, a half cup of jasmine rice, and the butternut squash.

Stir it all up. Cover the pot and bring to a boil.

When it has reached a boil, lower to a simmer. Continue cooking, covered, for about 20 minutes. It is done when the rice is cooked through.

Remove the bay leaves, and serve!

Watch the video: Maharagwe. Red Kidney Beans Stew. SIKIACOOKING

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