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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a spicy dish with a sweet/buttery bananna topping. Different but delicious! It comes from the Bean Banquets cookbook. Ingredients:
1 lb red kidney beans, cooked and drained |
4 tablespoons butter |
1 large onion, chopped |
1 large green pepper, chopped |
1 hot pepper, minced |
3 garlic cloves, crushed |
1 teaspoon curry powder |
1 1/2 cups vegetable broth |
4 cups brown rice, cooked |
1/4 cup fresh coriander leaves, chopped |
1 pinch salt |
2 bananas, sliced (ripe but firm are best) |
Directions:
1. In a large skillet, saute 2Tbl. butter, onion, peppers,and garlic.
2. When onions are transparent, add curry powder. Cook and stir until vegetables begin to lightly brown.
3. Add broth and cook until vegetables are tender.
4. Add beans, rice, coriander, and salt. Cook 5 minutes or until entire mixture is piping hot.
5. Remove from heat and let stand, covered, 2-3 minutes for flavors to blend.
6. In a smaller skillet, saute sliced bananas in remaining 2 Tbl butter until just heated through.
7. Serve beans and rice topped with banana/butter mixture.
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