Savory Bean And Veggie Stew Recipe

About this recipe

A hearty and flavorful vegetarian dinner featuring kidney beans, vegetables, and a tangy-sweet sauce. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 100 g Garlic - Single Clove
• 1 kg Rajdhani Red Rajma
• 435 g Heinz Tomato Ketchup
• 200 g Smallbatch Stoneground Yellow Chilli And Honey Mustard
• 640Ml Shao Hsing Double Pagoda Cooking Vinegar
• 1 kg Whole Farm Brown Sugar
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. Heat a large skillet over medium heat and add 2 tbsp olive oil.
2. 2. Add 1 diced onion and sauté until translucent, about 5 minutes.
3. 3. Stir in 1 diced bell pepper and 2 minced garlic cloves, cooking for another 3 minutes.
4. 4. Add 1 can of kidney beans (drained and rinsed), 1 cup ketchup, 1/2 tsp mustard, 4 tbsp vinegar, 1/2 cup brown sugar, and 1 tsp salt. Mix well.
5. 5. Reduce heat to low, cover, and let the mixture steam for 15 minutes, stirring occasionally, until thickened.
6. 6. Serve hot with crusty bread or over rice for a complete meal.