Recipe: Yummy Beans stew#weekly jikoni challenge

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Before you jump to Beans stew#weekly jikoni challenge recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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As you can see, it’s not at all difficult to start incorporating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to beans stew#weekly jikoni challenge recipe. To make beans stew#weekly jikoni challenge you need 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Beans stew#weekly jikoni challenge:

  1. Provide 1/4 cup of vegetable oil.
  2. Use 1 of medium onion, chopped.
  3. Provide 2 of carrots, peeled and chopped.
  4. Use 4 of garlic cloves, pressed or minced.
  5. Prepare 2 teaspoons of ground cumin.
  6. Take 1 teaspoon of curry powder.
  7. Get 1/2 teaspoon of dried thyme.
  8. Prepare 1 of large can of ragu traditional.
  9. Get 1 cup of well cooked beans.
  10. Use 4 cups of broth (royco cubes & water).
  11. Use 2 cups of water.
  12. Provide 1 teaspoon of salt, more to taste, pinch of red pepper flakes.
  13. Get to taste of Freshly ground black pepper,.
  14. Use 1 cup of chopped fresh green capsicum and kale.
  15. Take 1-2 tablespoons of lemon juice (½ to 1 medium lemon), to taste.

Instructions to make Beans stew#weekly jikoni challenge:

  1. Warm the vegetable oil in a pot over medium heat..
  2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes..
  3. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the ragu traditional and cook for a few more minutes stirring often..
  4. Pour in the beans, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer..
  5. Add the chopped capsicum and kale and cook for 5 more minutes, or until they have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice..
  6. Serve while hot..

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