Bean stew

[susan]

My sister is a vegetarian and she made this for us a couple of years ago when we were visiting. It's spicy like a dish from India.

In a good size pot add chopped onion and chopped green peppers (I use frozen) to enough olive oil to saute. You can add chopped garlic at this point or add powder later. Add one chopped tomato or can of diced tomatoes with juice. Add one can of kidney beans with liquid. Drain and rinse 1 can of chick peas and 1 can of black beans. Let all of it cook together for about 10 minutes while adding ginger, curry, salt and pepper. Thicken with a peanut butter (I use about 1-2 TBSP.) Serve over rice. You can adjust how spicy it is by how much ginger and curry you add.

[meemo]

Susan, this sounds goooood. I think we will like this. I keep chick peas for my spanish bean soup so I think I have everything to make it. Maybe dinner tomorrow. Do you reckon it would mess it up if I put some diced ham in it. We've gotta use it up. I dont have enough room in my freezer to freeze a dime.

[susan]

I've never tried that, let me know how it tastes. I like this because it's very low fat and if I get my beans canned it will be even lower sodium.

Susan

[Granny Smith]

I'll bet the kids would love this! I'd have to make it for lunch, though, because Dan doesn't like curry. I have everything except the kidney beans. I always make those from dried because it's cheaper and I like them better.

I keep chickpeas for making hummus for Belinda. She inhales that stuff! The boys don't like it, though, so she usually gets the whole batch. She doesn't complain about that.