Barbados Bajan Beans
From: Carla

Here's a successful vegetarian recipe that's hearty, healthy and low fat.

SERVES 8

• 1 medium onion, chopped
• 2 green chilies, deseeded and chopped
• 1 tablespoon curry powder (optional)
• vegetable stock or 2 tablespoons olive oil
• 1 cup brown rice
• 1 (12 ounce) can tomatoes, chopped
• 2 cups water
• 3 zucchini, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 (15 ounce) cans small beans or cannellini, drained & rinsed
• 1 (11 ounce) can sweet whole kernel corn, drained & rinsed
• 1/4 cup fresh cilantro, chopped

Saute onion, chillies and curry powder in vegetable stock (or olive oil, if using) until onion is softened.

Add the rice and canned tomatoes, along with 2 cups of water.

Stir well, bring to the boil and simmer, covered, for 25 minutes, stirring occasionally.

Add the zucchini and peppers and cook for another 30 minutes, stirring 2 or 3 times.

Stir in the beans and sweetcorn and heat through gently for about 5 minutes.

Stir in the coriander and serve.