Easiest Way to Make Perfect Beans stew#weekly jikoni challenge

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, beans stew#weekly jikoni challenge. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Beans stew#weekly jikoni challenge is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Beans stew#weekly jikoni challenge is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook beans stew#weekly jikoni challenge using 15 ingredients and 6 steps. Here is how you can achieve that.

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

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

Steps 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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