LOCATION: Recipes >> Beans >> Beans with Zucchini and Corn (Stove-top)
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Beans with Zucchini and Corn (Stove-top)
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1 medium onion
2 green chilies (heat to taste)
1 tbsp curry powder
2 bouillon cubes
1 cup) brown rice
1 lg. can (15 or 16 oz) chopped tomatoes
3 zucchini chopped up - about 2 1/2 cups
1 red bell pepper
1 green bell pepper
2 (16oz) cans beans such as cannellini
1 can sweet corn
4 tbsp (about 1/4 cup) chopped fresh, or dried coriander
Chop onion. De-seed and chop chilies. Saute onion, chilies,
and curry powder in stock made with cubes, (May use oil to
sauté if you wish) until onion is soft and translucent.
Add rice and canned tomatoes, along with 2 cups (16 ounces)
water. Stir well, bring to boil and simmer, covered,
for 25 minutes, stirring occasionally.
Meanwhile, chop the zucchini and peppers. After 25 minutes cooking,
add the zucchini and peppers and cook
for another 30 minutes. Stir every five or ten minutes, or as needed.
Drain and rinse beans and sweet corn kernels, then stir in and heat
gently for about 5 minutes. Stir in coriander. Serve.
Yield - 6 Servings, or 8 tiny ones.
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