serves
6
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 2 tbsp (40 ml) vegetable oil
- 1 onion, roughly chopped
- 2 tbsp tomato paste
- 4 large tomatoes, roughly chopped
- 1 red capsicum, roughly chopped
- 1 tsp salt
- 2 tsp all-purpose seasoning
- 1 tbsp thyme (or rosemary) leaves, finely chopped
- 1 celery stalk, finely chopped
- 2 tsp chilli flakes
- 4 flat-leaf parsley sprigs, finely chopped (or 2 tsp dried parsley flakes), plus extra to serve
- ½ tsp black pepper
- 1 tbsp ginger and garlic paste
- ½ tbsp sweet paprika
- 2 cups (500 ml) vegetable stock
- 4 x 400 g tins red kidney beans, rinsed and drained
- Steamed rice, to serve
Instructions
- Heat the oil in a large saucepan. Once hot, add the onion and sauté until translucent. Add the tomato paste, tomatoes and capsicum and cook for 4-5 minutes, or until the oil visibly separates from the tomato paste.
- Add the remaining ingredients (except the red kidney beans and rice to serve) to the pan and stir to combine. Bring to the boil and simmer for 2 minutes. Stir through the drained beans, then cover and simmer for a further 3-4 minutes.
- Remove from the heat. Serve the African bean stew with steamed rice, sprinkled with extra parsley.
Note
All-purpose seasoning can be found at the supermarket in the spice blend aisle.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
