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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This native Creole dish can be made with kidney beans or almost any type of bean. Serve it as a side dish or as a tasty entree over hot brown rice. Ingredients:
2 teaspoons vegetable oil |
2 cups coarsely chopped onions |
2 cups coarsely chopped green bell peppers |
3 garlic cloves, crushed |
1 1/2 cups water |
1 (6 ounce) can tomato paste |
2 (16 ounce) cans kidney beans, rinsed and drained |
1/2 cup raisins |
2 tablespoons firmly packed brown sugar |
2 teaspoons curry powder |
1 teaspoon vegetable broth, mix |
1 bay leaf |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly oil a 1 3/4 quart casserole or spray with a nonstick cooking spray.
3. Heat vegetable oil in a large nonstick skillet over medium heat.
4. Add onion, bell pepper, and garlic. Cook, stirring frequently, 5 minutes.
5. Add remaining ingredients to skillet. Cook, stirring frequently, 5 minutes more. Spoon mixture into prepared casserole.
6. Cover tightly and bake 45 minutes.
7. Remove and discard bay leaf before serving.
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