One Kenyan-style bowl of cooked kidney beans and fresh sweetcorn simmered with tomato, onion and ginger.
1 cupKidney Beans
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100 gCorn
30 gOnion
100 gTomatoes
3 gGinger
3 gCilantro
0.5 cupWater
0.1 gCayenne pepper
1 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Finely dice all the onion and tomatoes, grate the ginger and chop the cilantro. Heat all the oil in a small heavy saucepan. Cook the onion and all the fresh corn over medium-low heat for 5 minutes, stirring.
Add all the tomatoes, ginger and cayenne and cook for 5 minutes until the tomatoes soften. Stir in all the cooked drained beans and water. Bring to a gentle simmer, cover and cook for 15 minutes, stirring occasionally, until the corn is tender and the beans are hot throughout.
Uncover and simmer for 3-5 minutes, stirring, until a thick moist stew remains. Fold in all the cilantro and season with salt and pepper. Serve the entire bean and corn stew as one portion; avocado, rice and other accompaniments are not included.