1 cup brown rice
1 ½ cups red kidney beans (or one can organic)
2 tablespoons peanut or canola oil
2 teaspoons salt, or salt to taste
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 large green pepper seeds removed and cut into small dice
1 teaspoon ground cumin
¼ teaspoon cayenne
1 cup canned organic tomato sauce
1tablespoon fresh lemon juice
1 ½ tablespoons smooth peanut butter.
One bag of frozen organic corn
Begin by cooking rice in 2 cups of water. Bring to a boil then let simmer for 30 minutes.
Put the oil in a large soup pot and set over medium heat. Add the onion, garlic, and pepper. Stir and fry until the onion has turned translucent, turning the heat down as needed. Add the cumin and stir once. Put in the tomato sauce, cayenne, lemon juice, beans, corn, and ½ cup of water. Stir and bring to a simmer. Turn the heat down to low and simmer gently stirring now and then, for 15 minutes.
Meanwhile, put the peanut butter in a small bowl. Add about 6 tablespoons of the liquid from the soup. Mix until peanut butter is liquefied. Pour into stew. Simmer for another 10 minutes then serve hot over rice.
Serves 4 –6
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...more to come | 
