Monday dinner: Black beans, courgettes, peppers, tomatoes, rice
Black bean stew with courgettes and peppers. Simmer a chopped yellow courgette and a chopped red pepper with a can of chopped tomatoes, a couple of Maggi cubes, a finely-chopped scotch bonnet pepper and a bit of water, until the vegetables are soft and most of the liquid has gone. Add some smoky chilli sauce (I used Mad Ass Double Smoky) to taste. Stir in a drained can of soft black beans and simmer for a couple more minutes.
(The beans I bought were really very soft, so I didn’t want to cook them in the stew too long or they’d have disintegrated.)
Vermicelli rice. Made with olive oil instead of butter.
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