Beans stew#weekly jikoni challenge
Cooking Instructions
- 1
Warm the vegetable oil in a pot over medium heat.
- 2
Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- 3
Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the ragu traditional and cook for a few more minutes stirring often.
- 4
Pour in the beans, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer.
- 5
Add the chopped capsicum and kale and cook for 5 more minutes, or until they have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice.
- 6
Serve while hot.
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