Beans stew#weekly jikoni challenge
Beans stew#weekly jikoni challenge

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, beans stew#weekly jikoni challenge. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Beans stew#weekly jikoni challenge is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Beans stew#weekly jikoni challenge is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have beans stew#weekly jikoni challenge using 15 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Beans stew#weekly jikoni challenge:
  1. Make ready 1/4 cup vegetable oil
  2. Take 1 medium onion, chopped
  3. Get 2 carrots, peeled and chopped
  4. Make ready 4 garlic cloves, pressed or minced
  5. Prepare 2 teaspoons ground cumin
  6. Make ready 1 teaspoon curry powder
  7. Make ready 1/2 teaspoon dried thyme
  8. Get 1 large can of ragu traditional
  9. Make ready 1 cup well cooked beans
  10. Get 4 cups broth (royco cubes & water)
  11. Get 2 cups water
  12. Get 1 teaspoon salt, more to taste, pinch of red pepper flakes
  13. Make ready to taste Freshly ground black pepper,
  14. Make ready 1 cup chopped fresh green capsicum and kale
  15. Prepare 1-2 tablespoons lemon juice (½ to 1 medium lemon), to taste
Instructions to make Beans stew#weekly jikoni challenge:
  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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