Kosher Skillet Veggie Delight Recipe

About this recipe

A hearty and flavorful kosher dinner featuring a medley of vegetables, beans, and spices, perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 25 g Parsley
• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 125 g Red Bell Pepper
• 100 g Garlic - Single Clove
• 1 kg Rajdhani Red Rajma
• 16 g Orika Oregano
• 500 g Dleck Mixed Pickle
• 100 g Catch Sprinklers - Iodized Table Salt
• 250 g Mirchi Powder (Bedagi)

Instructions

1. 1. Heat a large, heavy skillet over medium heat and add 2 tablespoons of olive oil.
2. 2. Add the diced onion, green pepper, and red pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
3. 3. Stir in the salt, chili powder, oregano, and minced garlic. Cook for 1-2 minutes until fragrant.
4. 4. Add the kidney beans to the skillet. Stir well to combine and simmer for 5-10 minutes to blend the flavors.
5. 5. If the mixture seems too dry, stir in a few tablespoons of the reserved bean liquid to adjust the consistency.
6. 6. Gently fold in the sliced pickles and chopped parsley. Cook for an additional 2-3 minutes until heated through.
7. 7. Serve hot with a green salad and crusty French bread for a complete meal.