Bajan Beans

Recipe by Kate L Pugh, presented at the Club on 14 October 1998. A version of this recipe was posted on the Fatfree vegetarian list by Michelle Dick. It originally comes from a book by Gabe Merkin, but both Michelle and I have altered it slightly. It makes a lot, but freezes very well. Serve it on its own, or with a cooked vegetable such as spinach.

Serves 7

• 1 medium onion
• 2 green chillies (heat to taste)
• 1 tbsp home-made curry powder (optional)
• 2 stock cubes
• 175g (6oz, 1 cup) brown rice (easy-cook works best)
• 1 x 400g (15oz) can chopped tomatoes
• 3 courgettes---about ¼ -- ½ cups chopped
• 1 red pepper
• 1 green pepper
• 2 x 425g (16oz) cans small beans such as flageolet or cannellini
• 1 x 325g (11oz) can sweetcorn
• 4 tbsp (¼ cup) chopped fresh coriander (optional)

1. Chop the onion. Deseed and chop the chillies. Saute onion, chillies and curry powder (if using) in stock made with the cubes, or use oil if you wish, until onion is softened.
2. Add the rice and canned tomatoes, along with 450ml (16 fl oz, 2 cups) of water. Stir well, bring to the boil and simmer, covered, for 25 minutes, stirring occasionally.
3. Meanwhile, chop the courgettes and peppers. After 25 minutes cooking, add the courgettes and peppers (don't stir them in yet) and cook for another 30 minutes, stirring 2 or 3 times.
4. Drain and rinse the beans and sweetcorn, then stir in and heat through gently for about 5 minutes. Stir in the coriander and serve.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.