Caribbean Red Bean Stew with Broccoli

Caribbean Red Bean Stew with Broccoli

 

225g dried red kidney or pinto beans, soaked overnight.

2 tbs vegetable oil

2 medium onions

1 clove garlic

2 green chillies, deseeded and chopped

2.5cm piece of fresh root ginger, peeled and grated

2 tsp paprika

1 tsp mixed spice

1 400g tin of tomatoes

570 ml vegetable stock

salt and pepper

225g broccoli

55g creamed coconut, chopped

1 tbs smooth peanut butter

lemon juice

1 tbs fresh coriander, chopped

 

1. Rinse and drain the beans.
2. Heat the oil in a large saucepan, ad the onions and fry over a low heat until softened and beginning to brown. Add the garlic, chillies, ginger and spices and fry for a further 2 minutes. Stir in the tomatoes and stock. Add the beans and season with pepper.
3. Simmer for 1 – 1-½ hours until the beans are nearly tender. Season with salt and more pepper if required.
4. Trim a little of the tough stalks from the broccoli. When the beans are cooked, stir in the creamed coconut and peanut butter. Add the broccoli florets and simmer until tender. Add lemon juice to taste, adjust the seasoning and scatter with the coriander before serving