KidneyBeanAndPumpkinJambaStew
Ingredients
- Olive oil spray
- 1 brown onion, finely diced
- 1 green capsicum, seeded and diced
- 4 cloves garlic, minced
- 2 bay leaves
- 2 teaspoons paprika
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 cups vegetable stock
- 1 x 800g tin diced tomatoes
- 650g kent pumpkin, cut into approx. 2cm pieces
- 1/2 cup basmati rice
- 1 x 400g tin red kidney beans, drained and rinsed
Method
- Spray the base of a medium-large pot with olive oil spray. Place on a medium flame, add the onion, capsicum and garlic and cook for 5 minutes, or until the onion and capsicum are becoming soft.
- Add the bay leaves, paprika, cayenne pepper, thyme, oregano and salt and fry for about a minute.
- Stir through the vegetable stock, tomatoes, pumpkin, rice and kidney beans.
- Cover the pot and bring to the boil, then reduce the heat to a simmer and cook for about 20-25 minutes. The rice and pumpkin should be tender after this time.
- Remove the bay leaves and serve.
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