Kidney Bean and Corn Stew

    45 minutes

    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.

    87 people made this

    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 in English (66)


    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


    Absolutely horrible! My husband and I took one bite each and threw it out. You could only taste spices, nothing else.  -  29 Sep 2008


    Made this with reservations that my husband would even eat it. He actually complimented me on it 3 times, which means he really, really, really likes it! I served it over Brown Rice and was so tasty and filling. Will serve again!  -  29 Sep 2008