Kidney Bean and Corn Stew

    Kidney Bean and Corn Stew


    78 people made this

    Red kidney beans, corn and green capsicum combine for a delicious vegetarian stew that's great served with brown rice or quinoa. Top with chopped fresh coriander or parsley.

    Serves: 4 

    • 2 tablespoons olive oil
    • 4 cloves garlic, crushed
    • 1/2 red onion, chopped
    • 1 green capsicum, seeded and chopped
    • 3 teaspoons cumin
    • 1 teaspoon dry mustard powder
    • cayenne pepper to taste
    • salt and freshly ground black pepper to taste
    • 1 (400g) tin red kidney beans
    • 1 (420g) tin corn

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the olive oil in a frying pan over medium high heat. Cook garlic and onion until onion is tender. Stir in the green capsicum and cook until tender but firm. Season with cumin, mustard, chilli flakes, salt and black pepper.
    2. Stir the kidney beans and corn including both liquids into the frying pan. Bring to a boil, reduce heat to medium and continue cooking 20 minutes, stirring occasionally. Serve immediately.

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    Reviews (6)


    Really tasty, really easy vegetarian dish that even carnivores will like. You could also eat it in burritos or tacos and a salad involving leftover capsicum and corn is a good accompaniment. - 29 Oct 2012


    This was very good and very easy. I didn't have cumin (dislike the taste so probably would not have added anyway) I added a touch of onion powder. Had a great kick to it. Nice side dish and a good way to get some veggies in. Thanks for the recipe! - 29 Sep 2008


    A really nice side dish, that has a wonderfully deceptive amount of flavour thanks to the garlic. We've found cooking until almost all the liquid is gone works best though - one time 20 minutes was too much. - 29 Sep 2008

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