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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Found this in the Aug '03 edition of Australian Table magazine. Served with brown rice, it's really easy, tasty & healthy too! :) Ingredients:
1/4 cup vegetable oil |
1/4 cup plain flour |
1 medium brown onion, chopped |
1 teaspoon chili (chopped) |
1 teaspoon dried oregano |
2 -3 teaspoons garlic |
2 carrots, chopped |
1 green capsicum, chopped |
400 g button mushrooms, chopped |
1 (400 g) can crushed tomatoes |
1 (400 g) can red kidney beans, drained & rinsed |
2 cups vegetable stock |
5 -6 halved cherry tomatoes (optional) |
Directions:
1. Put oil in a large saucepan on a med heat.
2. Add flour & stir for 3-5 mins, until it turns a golden brown colour.
3. Add onion, garlic, chili, capsicum, carrots & oregano & cook this for 5 minutes.
4. Add mushrooms, stock, beans & tomatoes.
5. Bring this to the boil then reduce heat to a low flame & simmer for 15 mins until thickened.
6. Serve with brown rice.
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