Continuing on my journey to strike a balance between work and everything else, I've been keeping up with my weeknight home-cooking ritual with pretty great success! A highlight of last week was a super fast and easy bean stew that literally takes 20 minutes (or less!) from start to finish. It's the kind of Wednesday night squeeze-it-in meal I can rally around, after the work clothes have been shed, the sillies shaken out, and a few minutes of staring idly at the wall have been achieved.
It's called Indonesian Bean Stew, but neither myself nor Dan can attest to its authenticity, given that our only encounter with Indonesian food was a Hell's Kitchen spot on 9th Ave that tasted delicious but ended up being so packed with MSG that our post-dinner activity that night was holding our heads in our hands and moaning like feral cats. Not fun. But this is!
The recipe comes from my dear friend Genna's mom Karen, who has followed this blog since the very beginning. Thanks, Karen! for the recipe and your readership :)
Indonesian Bean Stew
1 tablespoon oil
1 onion, chopped
3 garlic cloves, chopped
1 small knob ginger, peeled and minced
1 can kidney beans, drained
1 28-oz box diced tomatoes (Pomi brand is the best)
1 tablespoon brown sugar
3 tablespoons chunky peanut butter
1 tablespoon curry powder
1 tablespoon cumin
1 can black beans, drained
1 can garbanzos, drained
Cilantro leaves for garnish
1. Saute the onion, pepper, garlic and ginger until softened, about 3 minutes.
2. Add the kidney beans, tomatoes and brown sugar, stir and bring to a steady simmer.
3. Stir in the peanut butter, spices, and then add the rest of the beans. Cook just until heated through.
4. Serve over bowls of rice, topped with a few cilantro leaves.