Kidney Bean Stew
Kidney Bean Stew



  • 3 tbsp olive oil
  • 1 sliced onion
  • 1 red capsicum, sliced
  • 2 crushed garlic cloves
  • 3 tbsp red pesto
  • 1 tsp ground coriander
  • 400g kidney beans, drained
  • 400g tin of chopped tomatoes
  • Small bunch of coriander, chopped
  • Feta, crumbled, to serve (optional)
  • Heat 2 tbsp of oil in a frying pan, and toss in the onion and capsicum to fry for 10 mins, or until well softened. Add the pesto, garlic, and coriander, cook for a minute, then tip in the kidney beans and tomatoes, and 2-3 tbsp of water. Simmer for 10 mins, then serve in bowls with a sprinkling of crumbled feta or other salty cheese. Nice!
20 mins
2 serving

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