Author Notes
Super-easy, healthy, and satisfying, this stew can be dished up for busy weeknights or served as a side at a weekend buffet. Great as a main dish or dip. Versatile (serve with any varietey of grains or alone) and easy to carry to parties or pack in lunches. —Francesca Sidoti
Ingredients
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4 cups
cooked white beans
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1/2 cup
peanut butter
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1 teaspoon
lime juice
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1 1/2 cups
vegetable stock
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1/2
red onion
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1 dash
red pepper flakes
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1/2 teaspoon
marjoram
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1 clove
minced garlic
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1 tablespoon
brown sugar
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1/2 teaspoon
coriander
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1 teaspoon
dried basil
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4 cups
cooked rice or quinoa
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1
green onion, chopped
Directions
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Set aside cooked beans. Combine peanut butter, lime juice, stock, brown sugar, and spices in a large skillet over medium-low heat for 4 minutes or until mixture slightly thickens.
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Mix beans into skillet mixture. Cook for 2 more minutes.
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Serve as follows: place one cup or rice or quinoa on plate. Place one cup of bean mixture on top, adding some sauce from pan. Top with chopped green onions.
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