Red Kidney bean stew with brown rice
INGREDIENTS
200 g boiled/canned Red kidney beans
1-1/2 Tablespoon of Impresso's Apple Cider Vinegar
2 tablespoons of Cooking oil
1 tablespoon of Olive oil
2 Garlic Cloves - chopped
2 chopped medium onion
1 teaspoon of oregano
1 teaspoon of ground black pepper
1 cup of vegetable broth
Salt to taste
STEPS
1
In a pan heat the oil and stir the onion until golden brown, add finely chopped garlic stir for 1 minute.
2
Add beans and stir for 2-3 minutes.
3
Add, salt, black pepper
4
Now pour in the vegetable broth, Impresso's apple cider vinegar and simmer on low heat for 6-7 minutes
5
Top it up with a drizzle of olive oil & freshly chopped coriander & serve with cooked brown rice or rice of your choice & accompany it with a salad of your choice.
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