Corn and Bean Stew with Rice

Ingredients

• 4 onions
• 2 Garlic cloves
• 2 red bell peppers
• 265 g corn (drained weight; canned)
• 300 g black beans (drained weight; canned)
• 3 tbsp peanut oil
• 0.5 tsp Chili flakes
• 1 tbsp tomato paste (15 g)
• 1 l hot vegetable broth
• 125 g Basmati rice
• Salt
• Pepper
• 50 g roasted peanuts
• 1 Organic Lime
• 1 handful cilantro
• 1 handful parsley

Instructions

1. 1.

   Peel and finely dice the onions and garlic. Clean, wash, seed, and chop the bell peppers into pieces. Rinse the corn and beans and drain them.

2. 2.

   Heat peanut oil in a pot. Sauté the onions, garlic, and chili flakes over medium to high heat for about 3 minutes. Stir in the tomato paste and cook for 1 minute. Add the broth and let everything simmer covered for about 5 minutes on low heat. Then add the peppers, corn, beans, and rice, and simmer uncovered for another 15 minutes, stirring occasionally. Season with salt and pepper.

3. 3.

   Meanwhile, roughly chop the peanuts. Peel the lime, pat dry, and cut into wedges. Wash the cilantro and parsley, pat dry, and coarsely chop them.

4. 4.

   Fold the herbs into the stew. Ladle the stew into bowls and serve with lime wedges and toasted peanuts.