Red kidney bean stew

These beans were a big hit with the kids - every mother's dream, isn't it?  

Ingredients (serves 4-6)

- 2 cups red kidney beans, washed and soaked overnight

- 1 large onion, minced

- 2 large carrots, sliced

- 3 potatoes, diced

- 1 green pepper, diced

- 150 ml tomato paste

- 1 teaspoon turmeric

- 1 teaspoon coriander

- 1 teaspoon paprika

- 2 bay leaves

- salt and pepper, to taste

- 3 Tablespoons extra virgin olive oil

Cover the beans with plenty of water, add the bay leaves and boil until tender. Remove from heat and reserve.

Heat the olive oil and sauté the onions until translucent, add the pepper, carrots and potatoes and cook for about 5 minutes longer, stirring regularly. Add the turmeric, coriander, paprika and cook for a minute, stirring constantly. Add enough water to cover the veggies, season with salt and pepper and simmer until tender. Add the tomato paste and the drained beans and cook for another 4-5 minutes, until the tomatoes blend in nicely. Adjust seasonings to your preference and serve with Ralurabic rice, pasta, bread or polenta. Enjoy!